Parmesan Pork Cutlets with Herb Salad

Last Year's Post: Roasted Carrots with Herbs
Two years Ago:  Chicken and Mushroom Gratinate

I often find thin boneless pork chops on sale at the store, and like to find new ways to cook them.  This is a particularly easy and delicious main dish that's full of flavor while still being healthy.  Parmesan and Panko crumbs add flavor and crunch to the pork while a bright lemon mustard dressing and herbs add punch to the spinach salad.

Since the pork chops start out thin, you only need to pound them lightly before coating and cooking them.

They cook quickly because they're so thin, so it's a good idea to make the dressing and assemble the salad greens before you start the pork.  Once the pork is done, toss the dressing with the salad and plate the everything up.

The reason I deliberately omitted the micro greens from the salad and added them to the plate at the end instead is because they're so delicate that dressing will weight them down. If you can't find cute little micro greens at your store, you can always substitute any kind of sprouts or even some baby arugula or baby kale.  But I love the look and taste of the micro greens.

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Parmesan Pork Cutlets with Herb Salad

Serves 4

2 tablespoons fresh lemon juice

¼ cup olive oil plus 2 tablespoons

1 ½ teaspoons Dijon mustard

4 cups baby spinach leaves

1/3 cup lightly packed Italian parsley leaves

1 tablespoon chopped fresh chives

2 tablespoons finely chopped shallots

2 cups micro greens or sprouts

4 thin boneless pork chops

2 ounces (about ½ cup) grated Parmesan cheese

½ cup Panko bread crumbs

2 eggs, beaten

Salt and pepper

Lemon wedges, for serving

For the salad dressing, combine lemon juice, ¼ cup olive oil, Dijon mustard, and ¼ teaspoon salt in a small jar and shake to combine (or whisk in a small bowl).  Set aside.

For the salad, combine the spinach, parsley, chives, and shallots in a large bowl.  Do not add dressing until just before serving.

For the pork, combine the Parmesan and bread crumbs in one shallow bowl and the beaten eggs in a second shallow bowl.

Lightly pound the pork chops with a meat hammer between two pieces of plastic wrap until they are about 1/3” thick.  Season with black pepper.  Dip each pork cutlet into the beaten eggs to coat both sides, then into the Parmesan bread crumb mixture.  Pat the crumbs onto the pork to make sure they stick.

Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat.  Add the pork and cook without moving the cutlets until a golden crust has formed, 3-5 minutes.  Using a spatula, turn each cutlet over and cook until the second side is golden, 2-3 minutes more.

Toss the salad with just enough dressing to lightly moisten.  Divide the salad among 4 plates and top with the micro greens and a pork cutlet.  Garnish with lemon wedges and serve immediately.