Rating: 3 stars
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Recipe by Real Simple June 2005


Credit: Petrina Tinslay

Recipe Summary test

Makes 4 servings


Ingredient Checklist


Instructions Checklist
  • 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.


Nutrition Facts

calcium 100mg; 536 calories; calories from fat 27%; carbohydrates 23g; cholesterol 189mg; fat 16g; fiber 4g; iron 6mg; protein 72mg; saturated fat 5g; sodium 1633mg.