Crispy Pork Cutlets with Capers, Lemon, Arugula, and Chopped Eggs

Name: Crispy Pork Cutlets with Capers, Lemon, Arugula, and Chopped Eggs
Yield: Makes 6 Servings
Ingredients: 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 tablespoon 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

By Bruce AidellsPhotography by Tom Schierlitz

January 31, 2008

Recipe notes