Breaded Pork Cutlets with Arugula and Capers
From the Foreign Cinema in San Francisco, this year round dish is especially fortifying in winter.
1 pound organic pork tenderloin
cut into 1⁄2-inch medallions
Sea salt to taste
Fresh black pepper to taste
1⁄2 cup all purpose flour
2 whole eggs, lightly beaten
2 cups fresh breadcrumbs,
1⁄2 cup pure olive oil
1 bunch fresh arugula, cleaned
2 tablespoons capers, rinsed
and finely chopped
11⁄2 tablespoons sherry vinegar
4 tablespoons extra virgin
6 ounce chunk of fresh Reggiano
Prepare the pork by pounding it firmly with a kitchen mallot on each side to tenderize and flatten to 1/8-inch thick. A wooden board works best to absorb the impact. Do not over pound or the cutlet will be too thin, and consequently, a little dry.
When each medallion is ready, lightly salt and pepper each side.
Dredge each cutlet in the flour, then egg, and then breadcrumbs. In a heavy bottom pan or cast iron skillet heat the olive oil over medium heat. Saute the cutlets till lightly browned on each side. Cooking time is about 2 minutes per side.
When each cutlet is done remove from pan and drain on towels to absorb any cooking oil.
To make the vinaigrette combine the sherry vinegar, chopped caper, and olive oil in a small bowl, blend well, and season with salt.
In a salad bowl toss the arugula with the vinaigrette and season with a pinch of salt.
Place sautéed cutlets on plates and add the dressed arugula salad. With a peeler shave a few pieces of parmesan on top. Serves 4.