Pistachio-Crusted Pork Cutlets

Ingredients

• 4 4-oz pork cutlets, pounded thin (about 1⁄2")
• 1⁄2 tsp kosher salt
• 1⁄2 tsp black pepper
• 1⁄4 cup cornstarch
• 1 lg egg, beaten
• 1 Tbs water
• 3⁄4 cup finely chopped roasted salted pistachios
• 2 Tbs finely chopped fresh rosemary
• 2 Tbs olive oil
• 1⁄8 tsp cayenne pepper
• 4 cup arugula
• 2 Tbs lemon juice

Directions

1. Sprinkle pork cutlets with kosher salt and black pepper. Working one at a time, dredge cutlets in cornstarch; dip in a mixture of 1 beaten large egg and water; dredge in a mixture of finely chopped roasted salted pistachios and finely chopped fresh rosemary, pressing to coat.
2. Heat 1 tablespoon olive oil and cayenne pepper in nonstick skillet over medium-high. Add cutlets to pan; cook until browned, about 3 minutes per side. Toss together arugula, lemon juice, and 1 tablespoon olive oil in a bowl; serve salad with pork.