Crispy Pork Cutlets With Capers, Lemon, Arugula, And Chopped Eggs

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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

Description

Zesty Lemon And Salty Capers Brighten Up Crispy Fried Pork.

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