Crispy pan-fried pork topped with a tangy citrus salad. This is a simple meal to prepare any time of the year. Winter is preferred since citrus is at its peak ripeness, try this salad with the addition of blood orange. Swap out the fruit depending on the time of year.
- 2 center cut pork chops, butterflied, and pounded to ¼ inch-½ inch thin
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 cup all-purpose flour
- 2 eggs, beaten
- 2 cups panko (or gluten-free bread crumbs)
- 1/ 4 cup olive oil, plus more for drizzling
- Flakey sea salt, for sprinkling
- 2 cups arugula
- 1 grapefruit, cut into segments
- 2 oranges, cut into segments
- 1/ 4 onion, thinly sliced
Generously season cutlet with salt and pepper.
Dust in flour, dip in egg and then bread with panko. Note: Be sure to press that panko on to get a good coating.
Working in batches, pan fry in olive oil over medium-high heat. Carefully brown for 4-5 minutes for the first side and 2-3 mins for the second.
Once fully cooked, place on a tray with a rack and top with flakey salt.
Toss arugula, onion, and citrus. Drizzle with olive oil, and season with salt and pepper.
Place cutlet on a place and top with a generous handful of salad. Serve immediately.