Need a quick weeknight dinner? Thin cut pork is coated in panko and fried till crispy, then topped with a vibrant salad that comes together in under 20 minutes! A perfect use for canned white beans!
- Peanut oil, to coat the bottom of the pan
- 4 pork cutlets (about 3/4 pound total)
- 3/4 cup all purpose flour
- Kosher salt and freshly cracked black pepper, to taste
- 1 large egg
- 3/4 cup panko
For White Bean-Tomato Salad:
- 1 (15.5-ounce) can cannellini beans, rinsed and drained
- 1 cup grape or cherry tomatoes, quartered (I used a mix of red and yellow)
- 2 tablespoons minced shallots (about 1/2 of a medium shallot)
- 2 tablespoons thinly sliced fresh basil
- 2 tablespoons drained non-pareil capers, plus 1 1/2 teaspoons caper brine
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon freshly cracked black pepper
- Heat a thin layer of oil in a large, non-stick skillet over medium-high heat. Pat the pork cutlets dry with a paper towel on both sides.
- Add flour to a large, shallow dish and season with salt and pepper. In another dish, beat the egg with a splash of water. Place panko on a third dish.
- One piece at a time, coat both sides of the pork in the flour, then egg, then panko, shaking off excess between each step. Place pork in the pan and fry until golden brown and crispy, about 2-4 minutes per side. Transfer to a paper towel lined plate and immediately sprinkle with a little salt while still hot.
- While the pork is cooking, in a large bowl, stir together salad ingredients (beans through black pepper).
- Serve pork with salad over top.
- Serving Size:
- Calories: 511
- Sugar: 3 g
- Sodium: 657.6 mg
- Fat: 16.7 g
- Saturated Fat: 3.5 g
- Carbohydrates: 56.3 g
- Fiber: 7.2 g
- Protein: 33.6 g
- Cholesterol: 100.1 mg
Keywords: pork, scallopini, Italian