Jennifer Causey
Yield
Serves 4 (serving size: 1 cutlet and 1 cup arugula salad)

Make sure the cutlets are no more than a half-inch thick so they’ll cook quickly.

How to Make It

Step 1

Sprinkle pork cutlets with kosher salt and black pepper. Working one at a time, dredge cutlets in cornstarch; dip in a mixture of 1 beaten large egg and water; dredge in a mixture of finely chopped roasted salted pistachios and finely chopped fresh rosemary, pressing to coat.

Step 2

Heat 1 Tbsp. olive oil and cayenne pepper in nonstick skillet over medium-high. Add cutlets to pan; cook until browned, about 3 minutes per side. Toss together arugula, lemon juice, and 1 Tbsp. olive oil in a bowl; serve salad with pork.

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