I was being a total air head when I made this the other night. My first mistake was while making the vinaigrette for the arugula salad. The recipe ingredient list called for 3/4 of olive oil. I did not pay attention that only 1/4 of that was for the vinaigrette. After I mixed all the oil, balsamic and honey I thought it tasted way to oily. Well DUH! I had to throw it out and re-make it. There went 3/4 cup of olive oil down the drain! Grrrr. When made correctly the vinaigrette is very tasty.
Mistake number two was not slicing my pork cutlet in half to make it thinner. The recipe clearly states "thin-cut boneless pork cutlets" but my brain did not register until I put the first two cutlets in the oil to cook. The recipe said to cook about 3 minutes per side. I said to myself "3 minutes is not going to cook this through" and then had my DUH moment. Luckily I had two more cutlets that I hadn't dipped and battered yet, so I thinned those out.
Since I didn't realize my olive oil mistake until after I had started cooking the cutlets, I used vegetable oil to cook the first set of too-thick cutlets. So that was mistake number three. There was no vegetable oil on the recipe list, so I don't even know why I decided to use that.
On to mistake number four. The recipe tells you to cook the cutlets two at a time, then remove, wipe out the pan and start over with the next two. This is to avoid the buildup of burnt batter. Well I was on a roll, so why stop making dumb mistake at this point, right? After I took out the two thick cutlets, I added some olive oil and started cooking the first two thin cutlets. I should have removed the oil and crusties and started over with clean olive oil.
The first two thin cutlets came out much darker and over-fried. I decided maybe I should start following instructions, so I emptied the oil and crusties and started with fresh oil for the last two thin cutlets. Viola! They turned out perfect. It only took me three tries, woo!
The nicely cooked cutlets paired very will with the arugula salad. I really like the taste of arugula, and now I have a simple and tasty balsamic vinaigrette to turn to when I need it. There were three separate dishes for battering: one for flour, one for egg and the other for the panko/parmesan. That is a recipe for a messy kitchen!
RATINGS:
Flavor: ★★★★
Easiness: ★★★
Time Spent: O Lord, I have no idea, it was an ordeal but completely my fault
Repeat Dish: Possibly
Hubby's comments: "Not a big fan of arugula, but it's good." (The man doesn't like any kind of lettuce except iceberg or romaine)
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