Pistachio-Crusted Pork Cutlets

Category: Main Dish

Cuisine: not set

Ready in 45 minutes
by chemjen

Ingredients

4 4 oz Pork cutlets no more than 1/2 inch thick

1/2 teaspoon Kosher Salt

1/2 teaspoon Black pepper

1/4 cup Cornstarch

1 Egg

1 tablespoon Water

1/2 cup Pistachios, roasted and salted finely chopped

2 tablespoons Fresh rosemary finely chopped

2 tablespoons Olive oil divided

1 dash Cayenne pepper

4 cups Arugula

1 tablespoon Fresh lemon juice


Directions

Sprinkle pork cutlets with kosher salt and black pepper Place cornstarch on a plate Beat egg with water in small shallow bow Mix pistachios and rosemary on a plate Working one at a time, dredge cutlets in cornstarch, then dip in egg mixture, then dredge in nut mixture, pressing to coat Heat 1 T olive oil and cayenne pepper in nonstick skillet over medium heat Add cutlets to pan and 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

Review this recipe »

Related Recipes

Get the BigOven app!

Find any recipe, add your own, make grocery lists easily from recipes. Enter any 3 ingredients and BigOven will tell you what you can make. It's free! (4.5/5 stars)