1 (1 to 1 1/2) lb pork tenderloin, cut crosswise into 4 pieces
1 tbsp fresh lemon juice + lemon wedges for serving
Kosher salt and pepper
1 large egg + 1 large egg white
1/4 cup all-purpose flour
1 cup panko
6 tbsp olive oil, divided
2 tbsp unsalted butter, divided
1 tbsp red wine vinegar
1 small shallot, thinly sliced
1 pint grape or cherry tomatoes, halved
2 cups baby arugula
1/4 cup small basil leaves
Wrap a meat mallet or heavy can in plastic wrap. Working with one piece at a time, pound pork in sliding motion, from center outward, until evenly 1/4-inch thick. Rub surface with lemon juice, then season with 1/2 teaspoon each of salt and pepper.
In a shallow bowl, beat egg and egg white together. Place flour and panko in separate shallow bowls. Working with one piece at a time, coat pork in flour, then egg, then panko, pressing gently to help crumbs adhere.
Heat 2 tablespoons oil and 1 tablespoon butter in a large skillet on medium heat. Add 2 pork cutlets and cook until golden brown and cooked through, 2 to 3 minutes per side. Transfer pork to plates and repeat with 2 tablespoons oil, remaining butter and pork.
In a medium bowl, whisk together vinegar, remaining oil and 1/2 teaspoon each of salt and pepper. Stir in shallot, thin toss with tomatoes. Fold in arugula and basil. Serve spooned over the pork with lemon wedges.
Yield: 4 servings
