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Published in Bon Appetit Magazine

Substitute Arugala for any greens you prefer but Endive or Spinach would probably work best.


  • 1 lemon
  • 1 teaspoon chopped fresh sage
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon coarse kosher salt plus 1 large pinch
  • 1 teaspoon freshly ground black pepper
  • 2 large heritage pork tenderloins (2 1/2 pounds total)
  • 1/2 cup all purpose flour
  • 3 large eggs, beaten to blend
  • 3 cups fresh breadcrumbs made from crustless French bread
  • 3/4 cup freshly grated Parmesan cheese
  • Olive oil
  • 3 tablespoons drained capers
  • 4 cups (lightly packed) arugula
  • 2 tablespoons extra-virgin olive oil
  • 4 warm or room-temperature large hard-boiled eggs, peeled, coarsely chopped


  • Set 1 rack on each of 2 rimmed baking sheets. Using small sharp knife, cut all peel and white pith from lemon.
  • Quarter lemon lengthwise, then thinly slice crosswise.
  • Cover and chill lemon slices; discard peel.
  • Mix sage, thyme, 1 teaspoon coarse salt, and 1 teaspoon ground pepper in small bowl.
  • Trim 2 inches from tapered ends of each tenderloin; reserve for another use.
  • Cut tenderloins crosswise into 3/4-inch thick slices.
  • Using mallet or flat side of meat tenderizer, pound slices between 2 sheets of plastic wrap to 1/4-inch thickness.
  • Sprinkle sage mixture over both sides of pork cutlets.
  • Place flour in shallow bowl and place eggs in another shallow bowl.
  • Mix breadcrumbs and cheese in another shallow bowl.
  • Working with 1 cutlet at a time, dredge in flour, shaking off excess, then dip in egg to coat.
  • Place in breadcrumb mixture and coat both sides, pressing to adhere.
  • Divide between prepared racks. Chill at least 30 minutes and up to 4 hours.
  • Preheat oven to 250°F.
  • Add enough oil to heavy large skillet to measure depth of 1/4 inch.
  • Heat over medium-high heat.
  • Working in batches, cook pork until browned and cooked through, about 2 minutes per side.
  • Transfer to another baking sheet; place in oven to keep warm.
  • Divide cutlets among 6 plates. Sprinkle capers and lemon slices over. Mix arugula with 2 tablespoons extra-virgin olive oil and large pinch of coarse salt. Mound arugula mixture over pork and sprinkle with chopped eggs.

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