0 (0)

Category: Salads

Pork Schnitzel With Arugula Salad

Nobody fries anymore--not at home, anyway. That's the conventional wisdom. But when you think about it, you're frying every time you cook something in hot fat--whether it's a big pot full or just enough to wet the bottom of a ... Read more

Total time: 20 minutes | Serves 4
Note: This makes a great quick dinner. The nuttiness of the arugula and the tartness of the lemon dressing are perfect complements to the delicious browned pork. Best of all, it takes no more than 20 minutes to put it together. Schnitzels can be made with other meats as well--of course veal, but also chicken and turkey. Whatever meat you use, be sure the cutlet has been sliced across the grain rather than with it, so that it won't fall apart during pounding.
  • 1 1/4 pounds boneless pork cutlets or thin-cut loin chops (4 pieces)
  • Salt
  • 1/2 cup flour
  • 1 egg mixed with 2 tablespoons water
  • 1/2 pound fresh bread crumbs
  • 1 ounce Parmigiano-Reggiano, grated (about 3/4 cup)
  • 1 bunch arugula
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1/3 cup oil, for frying

Step 1Rinse pork but do not pat dry. Place 1 piece pork in a heavy duty resealable plastic bag and pound with rolling pin until about 1/4-inch thick. If using pork chop, be careful not to pound bone. Remove pork from bag and season with salt on both sides. Repeat with rest of pork.

Step 2Place flour in wide mound on dinner plate. Beat egg with water until smooth. Combine bread crumbs and cheese in large mixing bowl. Place arugula in salad bowl and dress with oil and lemon juice and season with salt.

Step 3Heat oil in large skillet over high heat. Roll 1 piece of pork with flour and shake off excess. Dip in egg bath and shake off excess. Place in bread crumbs and cover well. Press to firm coating, then remove and gently shake off excess. Repeat with remaining pork pieces.

Step 4Dip 1 corner of cutlet in oil. If oil is hot enough, pork will sizzle loudly. If this happens, add pork to pan and repeat with remaining pieces. If oil is too cool, wait until it is hot enough. Fry cutlets until well-browned on bottom, 2 to 3 minutes. Turn over, salt cooked side, and cook 1 to 2 minutes longer. Remove to paper towel to drain and salt second side. Repeat with remaining cutlets.

Step 5Place each cutlet on plate with best-browned side up, then place handful of dressed arugula on top. Serve immediately.

Each serving:
485 calories; 376 mg sodium; 113 mg cholesterol; 30 grams fat; 21 grams carbohydrates; 32 grams protein; 0.08 gram fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Salads
Chi Dynasty's Chinese chicken salad
Warm salad of black-eyed peas, wilted mustard greens and bacon
Watercress salad
Tarragon Chicken Salad With Toasted Hazelnuts