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Pork Cutlets with Arugula Salad and Sauteed Tomatoes
Ingredients
  • 2 tablespoons fresh lemon juice plus wedges for serving (from 2 lemons)
  • 6 teaspoons olive oil
  • Coarse salt and ground pepper
  • 4 boneless pork loin chops (5 ounces each, fat trimmed)
  • ΒΌ cup all-purpose flour
  • 1 pint cherry tomatoes, halved
  • 4 bunches arugula (about 1 pound total), thick stems trimmed, washed well
  • Shaved Parmesan cheese, for serving (optional)
Steps
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