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pork cutlets w/ arugula and fennel citrus salad

Hello June! and welcome to the second installment in my 'birthday food challenge'. as you well know I'm challenging myself to stay consistent with planning, cooking, filming & posting daily for the next 2 weeks and 1 day. check out the first recipe posted in case you missed it, here. Obviously, the posts (recipes) on the website will be a bit behind, but to keep up with the challenge in real time you can keep a close eye out on the fullayum IG .

😅 ok, now with the formalities out of the way let's get into this pork cutlet delicacy.

I didn't grown up eating much pork in my home, maybe none at all if I can remember correctly BUT there is something about a cutlet that wraps me up in so much nostalgia. it has big comfort food energy and it is a W with anyone, especially when cooked perfectly. Think about that for a second, biting into an evenly crusted piece of pork chop - both juicy and thoroughly seasoned. it has a non demanding crunch and a subtle sweet to the meat. 🫠 Now let's pair that with a crisp and fresh peppery and tangy simple salad. You see what I just did there, knocked out your flavor sensations. This recipe is in the rolodex of summer comfort for me and makes supremely for a dish on my birthday list. If you do not eat pork do feel free to swap out or chicken results should be similar. Now for that recipe ...

pork cutlets w/ arugula and fennel citrus salad.

grocery list.

pork chop - 2 inch thick center cuts (butterflied and pounded thin)

panko - 2C

arugula - Heap handfuls

fennel bulb - 1 (sliced thin)

citrus - 1 orange, grapefruit, preserved lemon etc.

parmesan - 1/3C (grated)

things you probably have on hand

eggs - 2 (beaten)

RPF - large pinches


S&P - to taste


🌀 Prep pork chops, by trimming any additional fat, butterflying them and then pounding them out until they are about a quarter inch thin.

🌀season cutlets with S&P lightly to taste and set side.

🌀add panko to a plate or shallow baking dish, season with S&P, parm & RPF; set aside.

🌀 on another plate or shallow baking dish, whisk egg with a tsp of water together until combined; set aside.

🌀dip cutlets in egg wash, shaking off excess run off. place into the seasoned panko being sure to heavily coat the cutlet pressing the crumbs into the meat coating the entire surface and repeat. set coated cutlets on a baking sheet with a rack or plate.

🌀heat oil in a large skillet over medium-high heat. cook until golden brown and crispy on one side, about 3-5 minutes. flip cutlets and cook for about another 2 or 3 minutes. remove from the skillet and transfer to a paper towel-lined plate or baking sheet with rack; season with salt and repeat.

🌀just before serving toss together fennel, arugula and citrus with evoo, S&P and a squeeze of lemon. plate up, adding a cutlet and topping it with salad or place some on the side. serve with lemon wedges and enjoy!

- check out the reel for this recipe on IG, if you're like me and always need a visual!

- use the hash #fullayum or tag us @fulla_yum on IG, if the spirit moves you to make this or any other dish on the site!

-share your experiences making this dish or suggestions in the comments!


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