adapted from Real Simple. Moo has been trying to get the apple I bought for this for the past several days. Lesson: buy extra fruit.
1/4 cup whole wheat flour
2 large eggs, beaten (or 1/3 c egg substitute)
2/3 cup panko bread crumbs
4 thin pork cutlets (about 1 pound), or two boneless pork chops, sliced in half and pounded
kosher salt and black pepper
2 tablespoons olive oil
1/4 cup fat free sour cream
1 tablespoon fresh lemon juice, plus lemon wedges for serving
1 bunch arugula, thick stems removed (about 4 cups)
1 apple, thinly sliced
Place the flour, eggs, and panko in separate shallow bowls. Season the pork with ½ teaspoon salt and ¼ teaspoon pepper.Coat the pork in the flour, then in the eggs, and finally in the bread crumbs, pressing gently to help them adhere.
Spray cooking spray in a large skillet over medium-high heat.Cook the pork until golden and cooked through, 2 to 3 minutes per side. Transfer to a paper towel-lined plate.
Meanwhile, in a large bowl, whisk together the sour cream, lemon juice, remaining 2 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon pepper. Add the arugula and apple to the dressing and toss to combine. Serve with the pork and lemon wedges.
Servings Per Recipe: 4
Amount Per Serving :
Calories: 342.2 Total Fat: 12.4 g
Cholesterol: 155.9 mg
Sodium: 289.5 mg
Total Carbs: 24.5 g
Dietary Fiber: 2.4 g
Protein: 32.4 g