This is a budget-friendly, easy-to-make, weeknight meal. Lightly batter and fry pork cutlets, top with cheese and broil, add sauce and peppery arugula … Voilà! Dinner!
*Recipe note: If you want super-thin pork cutlets, simply cover the cutlets with plastic wrap, and pound with a meat pounder to desired thickness. Keep in mind, the thinner you go the bigger you probably want your bun!
What to serve on the side?
- steamed broccoli drizzled with olive oil and lemon juice
- couscous with chopped fresh herbs and sliced almonds
- 1/4 cup all purpose flour
- 1 large egg, lightly beaten
- 1/2 cup dried breadcrumbs
- coarse S/P
- 4 pork cutlets
- 1/4 cup vegetable oil
- Fresh mozzarella, sliced
- 4 rolls
- 1 cup marinara, warmed
- 2 cups arugula
Place flour, egg, and breadcrumbs in separate shallow dishes. Season flour and breadcrumbs with S/P. Coat pork in flour, shake off, dip in egg, then coat with breadcrumbs, pressing to adhere. Place pork on a wire rack set in a rimmed baking sheet.
Heat broiler. In a large skillet, heat oil over medium-high. In two batches, cook pork until deep golden brown, about 3 minutes per side depending on thickness.
Line a cutting board or plate with paper towels and place cooked pork on the towels to drain 1 minute.
Place pork back on the wire rack/baking sheet and top with sliced cheese. Broil about 1 minute until cheese is melted. Place each cutlet on a bun, top with sauce and arugula, and serve immediately.
Recipe source: adapted from a Martha Steward Food Everyday recipe
Time: 30 minutes or less