Pork Cutlets with Arugula Salad and Sauteed Tomatoes

• 2 tablespoons fresh lemon juice, plus wedges for serving
• 2 tablespoons olive oil
• Coarse salt and ground pepper
• 4 boneless pork loin chops (5 ounces each), excess fat removed
• 1/4 cup all-purpose flour
• 1 pint cherry tomatoes, halved
• 4 bunches arugula (about 1 pound total), thick stems trimmed, washed well and dried
• Shaved Parmesan cheese, for serving (optional)

1. In a large bowl, combine lemon juice and 1 teaspoon oil.
2. Season dressing with salt and pepper.
3. Place pork on a work surface; to butterfly chops, slice each one in half horizontally, stopping before cutting all the way through.
4. Open up like a book.
5. Then, one at a time, place opened chops between two large pieces of plastic wrap.
6. Using a meat mallet or the bottom of a small heavy pan, pound until an even 1/4 inch thickness.
7. On a plate, combine flour, 1 teaspoon salt, and 1/4 teaspoon pepper.
8. Dredge each cutlet in flour mixture to coat completely, then shake off excess.
9. In a medium skillet, heat 1 teaspoon oil over medium-high.
10. Add tomatoes, and cook until softened, about 5 minutes.
11. Remove tomatoes.
12. In same skillet, heat 2 teaspoons oil over medium-high.
13. Add 2 cutlets; cook until browned, 1 to 2 minutes.
14. Turn over; cook until cooked through, about 30 seconds more.
15. Transfer to a plate; tent with foil to keep warm.
16. Repeat with remaining 2 teaspoons oil and 2 cutlets.
17. Add arugula to bowl with dressing; toss to coat.
18. Divide tomatoes among plates; add 1 cutlet to each.
19. Top pork with arugula and, if desired, Parmesan.
20. Serve with lemon wedges.
21. (Per Serving)
22. Calories: 351
23. Fat: 14.1g (3.7g Saturated Fat)
24. Protein: 26.2g
25. Carbohydrates: 14.3g
26. Fiber: 2.9g

lemon juice, olive oil, salt, pork loin chops, allpurpose, cherry tomatoes, arugula, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/pork-cutlets-with-arugula-salad-and-sauteed-tomatoes-387669 (may not work)