Pork Schnitzel with Arugula

Name: Pork Schnitzel with Arugula
Yield: Makes 4 Servings
Ingredients: Shallot, 1, minced; Arugula (rocket) or frisée, 6 cups (6 oz/185 g), tough stems removed; Pork cutlets, 4, 1½ lb (750 g) total weight, pounded to about ½ inch (12 mm) thick; Olive oil, 4 tablespoons (2 fl oz/60 ml); Salt and freshly ground pepper; Egg, 1; Flour, ⅓ cup (1½ oz/45 g); Lemons, 2; Coarse fresh bread crumbs, 1½ cups (3 oz/90 g) (see tip)

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Lemons, 2
Coarse fresh bread crumbs, 1½ cups (3 oz/90

Dinner
Main course

Method

Bread the pork

Finely grate 2 teaspoons zest and squeeze 2 tablespoons juice from 1 lemon. Cut the second lemon into 8 wedges. Spread the bread crumbs on a plate. On