Method

1. 1

   Season the pork cutlets on both sides with salt and pepper.

   2 min
2. 2

   Set up three shallow bowls: flour in the first, beaten egg in the second, and breadcrumbs in the third. Coat each cutlet in flour, dip in egg, then press into breadcrumbs until evenly covered.

   6 min
3. 3

   Heat the olive oil in a large skillet over medium heat. Pan-fry the breaded cutlets in batches if needed, 3 to 4 minutes per side, until golden and the thickest part reaches 145°F.

   8 min65°C
4. 4

   Transfer the pork to a clean plate and rest for 3 minutes.

   3 min
5. 5

   Trim and thinly shave the fennel, cut away the orange peel and segment the orange, then combine them with the arugula.

   7 min
6. 6

   Whisk the lemon juice and extra-virgin olive oil together, toss with the salad, and serve alongside the rested pork.

   2 min

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