Pretzely Pork Cutlets w/ Arugula Salad

Want a refresher on how to make this?

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Serves 4 | Takes: 35 min

INGREDIENTS

For the Pork

• 1 pork tenderloin

• 1 cup pretzel crumbs

• 1-2 tablespoons grated parm cheese

• Pinch Garlic powder

• 2 eggs

• ¼ cup flour

• 1 cup neutral oil for frying

For the Salad

• 2 head endive, cut 1 inch pieces

• 2 big handful arugula

• ¼ cup Shaved parm

For the Dressing

• Juice and zest of 1 lemon

• 4-6 Cornichon, diced small

• 1 tablespoon stone ground or whole grain mustard

• ½ small shallot, chopped fine

• ~¼ cup olive oil

• Salt and pepper

INSTRUCTIONS

Make Your Dressing

Mix all the ingredients in a small bowl and whisk together to incorporate well. You can also throw it all in a jar and shake it up.

Bread the Pork

1. Cut the pork tenderloin into 6-8, half inch disks, then pound them between plastic wrap into thin cutlets. Whisk the eggs together in a small bowl, then in a separate bowl, mix up the pretzel crumbs with the parm cheese, garlic powder and some salt and pepper.

2. Dust the pounded pork with the flour, then dip it in the egg, then directly into the pretzel crumbs.

3. Fry them over medium high heat for about 2-3 minutes on each side, just until golden brown, crispy and cooked through.

Mix the Salad and Serve

Toss the endive, arugula and parm in a bowl with some of the dressing then serve with your crispy pork cutlets. Drizzle any leftover dressing over the cutlets for an extra little treat.