Pistachio-Crusted Pork Cutlets

(from castro15’s recipe box)

Categories: Pork

Ingredients

  • 4 pork cutlets
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 cup cornstarch
  • 1 large egg, beaten
  • 1 tbsp. water
  • 3/4 cup finely chopped roasted salted pistachios
  • 2 tbsp. finely chopped fresh rosemary
  • 1 tbsp. olive oil
  • 1/8 tsp cayenne pepper
  • 4 cups arugula
  • 2 tbsp. lemon juice
  • 1 tbsp. olive oil

Directions

  1. Sprinkle pork with salt and pepper. Working one at a time, dredge cutlets in cornstarch; dip in a mixture of egg and water; dredge in a mixture of pistachios and rosemary, pressing to coat.

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

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