I, like many cooks, have embraced pork.  If you’ve been following my ramblings, you might remember my almost-happened pig roast of the summer and my recent attack on a country ham.  One of my specialities is a pork loin.  One of the things that I teach when instructing young home cooks is how to break down a whole loin and what to do with it once you’ve done so.  The following is one of my most-requested recipes from this exercise in economy.

I make this using the small cutlets that I cut from the loin which I pound to the requisite thinness.  The finished dish rather mimics the classic and expensive veal scallopine; in fact, I think it is better.  You can also purchase thick boneless pork chops which should then be cut in half, crosswise, and pounded.  I generally allow 2 pieces per person.  This recipe can also be used with boneless chicken breasts as well as the traditional veal.

Pork Scallopine with Arugula Salad

Serves 6

12 small pieces pork loin, trimmed of all fat and sinew, about ⅜-inch thick

2 large eggs

¼ cup milk

2 cups bread crumbs (plain or seasoned, depending upon your preference)

½ cup Wondra flour

Coarse salt and freshly ground pepper to taste

¼ cup olive oil plus more for dressing

6 large handfuls baby arugula (or other small salad green), well-washed and

dried

Juice of ½ lemon

Lemon quarters for drizzling

Preheat the oven to 200ºF.  Line a baking sheet with parchment paper and set

aside.

Place each piece of pork between 2 sheets of waxed or parchment paper.  Work-

ing with one piece at a time and using a small, heavy frying pan, pound the meat out to about ⅛-inch thickness.

Combine the eggs and milk in a shallow dish, whisking to blend well.

Combine the bread crumbs and flour in another shallow dish.  Season with salt and pepper to taste and stir to blend.

Working with one cutlet at a time, dip the meat into the egg mixture, allowing excess to drip off.  Then, dip it into the bread crumb mixture.  If you prefer a heavy coating, again dip into the egg and bread crumb mixture.  Place the coated cutlets within easy reach of the stove.

Heat ¼ cup of the olive oil in a large frying pan over medium-high heat.  When very hot, but not smoking, begin adding the cutlets, without crowding the pan.  Fry, turning once, for about 3 to 4 minutes or until crisp and golden brown.

Transfer to a double layer of paper towel to drain.  Then, carefully transfer to the parchment-lined pan and place in the preheated oven to keep warm while you continue frying the remaining cutlets.

If the oil gets too dark and filled with bits of the cooked coating, pour it out, wipe the pan clean with paper towel, and start again with fresh oil.

When all of the cutlets are cooked, place 2 on each of 6 warm dinner plates.

Place the arugula in a mixing bowl and drizzle with olive oil and the juice of ½ lemon.  Season with salt and pepper and mound an equal portion on top of the cutlets on each plate.  Serve with a lemon quarter for drizzling on the meat.