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15Ingredients
30Minutes
1440Calories
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Description
You won’t need more for this meal than your favorite cold beverage. If you wish, serve small steamed potatoes, tossed with butter and some chopped fresh parsley, on the side.
Ingredients
US|METRIC
4 SERVINGS
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Directions
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Directions
- For the Pork: Season pork with salt and pepper. Spread flour in a wide bowl or dish. Beat eggs in a second bowl or dish. Spread panko in a third bowl or dish. Line the bowls up in order (flour, eggs, and panko) with a large baking sheet at the end.
- One at a time, thoroughly coat a chop in flour, shaking off excess flour. Place chop in the bowl with the eggs and let stand for 15 seconds; flip over and let stand for 15 seconds more. (This helps dissolve the flour for a stickier coating for the panko.) Transfer to the panko and coat evenly on both sides, patting panko to help adhere. Transfer to the baking sheet. Let stand to set the coating for 5 minutes.
- Preheat oven to 200 degrees F. Line a rimmed baking sheet with a wire cake rack. Pour the oil into a large heavy skillet and heat over medium-high heat until the oil is shimmering. Carefully place two chops into the oil. Cook until underside is golden brown and crisp, adjusting heat as needed so hot oil bubbles but the crust doesn’t brown too quickly, about 3 minutes. Using kitchen tongs, carefully flip chops over and cook to brown the other side 2 1/2 to 3 minutes more. Transfer to the rack on the baking sheet and keep warm in the oven while cooking the remaining chops. (Do not drain the chops on paper towels or the crust will get soggy.)
- For the Arugula and Shaved Fennel Salad: Place the arugula, fennel, and grape in a large bowl. Drizzle with oil and lemon juice and toss, seasoning with salt and pepper. Be careful not to crush the arugula.
- Transfer each chop to a dinner plate and top with equal portions of the salad. Add a lemon quarter to each and serve immediately.
NutritionView More
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1440Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1440Calories from Fat1030 |
% DAILY VALUE |
Total Fat114g175% |
Saturated Fat22g110% |
Trans Fat1.5g |
Cholesterol350mg117% |
Sodium1500mg63% |
Potassium2100mg60% |
Protein75g |
Calories from Fat1030 |
% DAILY VALUE |
Total Carbohydrate32g11% |
Dietary Fiber5g20% |
Sugars3g |
Vitamin A25% |
Vitamin C70% |
Calcium20% |
Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)

Tyler S. 6 years ago
Honestly I didn’t make the salad and I brined the pork chops for 2 hours before but the cutlets turned out moist and the breading stayed put so this is a keeper for me!