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Photo: Petrina Tinslay Photo by: Photo: Petrina Tinslay

Pork Cutlets with Sage and Lemon Bread Crumbs

Real Simple JUNE 2005

  • Yield: Makes 4 servings


  • 1/2 pound green beans
  • 3 pounds boneless pork loin
  • 1 tablespoon olive oil
  • 3 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 15-ounce can tomato sauce
  • 1/2 cup dry bread crumbs
  • 2 tablespoons roughly chopped fresh sage
  • 1 tablespoon grated lemon zest
  • 1 clove garlic, crushed
  • 1/2 pound green beans
  • 1 1/2 cups arugula


Heat oven to 350° F. Slice the pork into 8 thin cutlets. Heat the oil in a large ovenproof skillet over medium-high heat. Season the pork with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook the pork until it's browned, about 2 minutes per side. Spoon the tomato sauce over the pork. In a small bowl, combine the bread crumbs, sage, lemon zest, garlic, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper; sprinkle evenly over the sauce. Roast until bubbling and browned, 10 minutes. Meanwhile, fill a large pot with cold water. Add the remaining salt and bring to a boil. Add the green beans and cook until tender, about 5 minutes. Drain them and plunge them into cold water to chill. Drain again and toss with the arugula. Serve with the pork.

Tip: To add flavor to the green beans and arugula, toss them with butter and a squeeze of lemon. For 1/2 pound of green beans, use 2 tablespoons of melted unsalted butter and 1 tablespoon of fresh lemon juice.

Nutritional Information

Amount per serving
  • Calcium: 100mg
  • Calories: 536
  • Calories from fat: 27%
  • Carbohydrate: 23g
  • Cholesterol: 189mg
  • Fat: 16g
  • Fiber: 4g
  • Iron: 6mg
  • Protein: 72mg
  • Saturated fat: 5g
  • Sodium: 1633mg