Categories: Pork

Ingredients

• 4 pork cutlets
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup cornstarch
• 1 large egg, beaten
• 1 tbsp. water
• 3/4 cup finely chopped roasted salted pistachios
• 2 tbsp. finely chopped fresh rosemary
• 1 tbsp. olive oil
• 1/8 tsp cayenne pepper
• 4 cups arugula
• 2 tbsp. lemon juice
• 1 tbsp. olive oil

Directions

1. Sprinkle pork with salt and pepper. Working one at a time, dredge cutlets in cornstarch; dip in a mixture of egg and water; dredge in a mixture of pistachios and rosemary, pressing to coat.

2. Heat olive oil and cayenne in nonstick skillet over medium-high. Add cutlets to pan; cook until browned, about 3 minutes per side. Toss together arugula, lemon juice and olive oil in a bowl; serve salad with pork.

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