Before we launch into the heavy holiday consumption season, I am intentionally dialing it back a bit so I can make room for what is inevitably to come. But since we have already had our first snowfall last week, chilly weather calls for something a bit more substantive than silly summer salads.
One of my favorite quick meals comes together in 10 minutes but presents like a thoughtful dining experience that everyone loves. Thin cutlets–pork or chicken cutlets–save the day and only require a light battering of flour, beaten egg and a dredge in panko finished by a surprisingly quick saute in a pan.
Within minutes, the cutlet is cooked through and golden brown. After seasoning the cutlet with a bit more salt and pepper, top with an enormous handful of arugula (the more the better), a drizzle of extra virgin olive oil, squeeze of lemon juice and a generous grating of parmesan. A light sprinkle of a bit more salt and pepper ensure everything is perfectly seasoned.
You’ll know why I love this dish at first bite and why it’s a meal I have on repeat. It’s great for one person or four people. If making for a group, just pop the cooked cutlet onto a baking sheet and slide it into the oven to keep hot while additional cutlets are cooking. Or use two skillets to make this cooking process even quicker.
However many people you are feeding, I think everyone will agree this is a tried and true go-to meal when you want to get a healthy but simple dinner on the table quickly.
Easy Schnitzel and Arugula
Pork or chicken cutlets are all you need to get dinner on the table in minutes. Dredge the cutlets in flour, egg and then panko and drop the in some oil in a skillet. They will cook in a few minutes and top with arugula and parmesan. Heavenly and oh so simple. You'll love this new recipe to add to the mix.
- 2 pork or chicken cutlets
- 1/4 cup brown rice flour or all-purpose flour
- 1 egg lightly beaten
- 1/2 cup panko I use gluten-free panko
- 3 tablespoons olive oil
- 1 lemon halved and juiced
- 1 tablespoon butter
- sea or kosher salt and freshly ground black pepper to taste
- 1/2 lb arugula
Make sure you get the cutlets that are super thin, as this is why these cook so quickly.
Get three plates or pie pans and place the flour, egg and panko in each and set aside.
Lightly season the flour, egg and panko with salt and pepper.
Begin to dredge the cutlet on both sides into the flour, then the egg and then the panko, making sure the panko coats the meat and set aside on a plate. Repeat until you have coated the cutlets.
In a big skillet, add the olive oil and place over medium-high heat. Once it's hot, add the first cutlet and if the skillet can handle two, add the second cutlet, if using.
When the cutlet is golden brown on the underside, flip and all to cook until golden on the other side. This should take 2-3 minutes.
When fully cooked, sprinkle with salt and pepper and place the cutlet on a baking sheet and place in a 300 degree oven until the remaining cutlets have been cooked.
To the pan, add the juice of half a lemon and a tablespoon of butter to make an au jus, scraping the bottom of the pan to get up all the sticky bits. Turn the heat off and place one cutlet on a plate and drizzle some of the pan sauce over each cutlet.
Top each cutlet with a heaping handful of arugula, drizzle with extra virgin olive oil, squeeze the other half of a lemon and shave plenty of parmesan on top. Sprinkle with a bit of salt and freshly ground black pepper and serve.