PORK CUTLETS

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A recipe for crispy, pan fried pork cutlets topped with arugula and citrus

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A recipe for crispy pan fried pork cutlets topped with an arugula and citrus salad. A twist on pork Milanese, this easy to follow recipe is simply delicious.

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Prep your pork chops by trimming off any excess fat and butterflying them. Pound them to about 1/4” thick.

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Salt your cutlets, dust in flour, dip in egg and then bread with panko. Be sure to press that panko on to get a really good coating.

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Pan fry cutlets in olive oil over medium-high heat. You want them fully cooked through and golden brown. About 4-5 minutes for the first side and 2-3 mins for the second.

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Once they are fully cooked, place them on a tray with a rack and top with some flakey salt. I like to keep them in a warm oven, around 200°F, while I fry up the other batches.

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Toss your arugula, onion and citrus with some olive oil, salt and pepper. Top your pan fried pork cutlet with a generous handful (or two) of your salad and eat up.

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