- 1/4 cup all-purpose flour
- 1 large egg, lightly beaten
- 1/2 cup dried breadcrumbs
- Coarse salt and ground pepper
- 4 pork cutlets (3/4 pound total)
- 1/4 cup vegetable oil
- 4 ounces fresh mozzarella, sliced
- 4 ciabatta or Portuguese rolls
- 1 cup marinara, warmed
- 2 cups arugula
- Place flour, egg, and breadcrumbs in separate shallow dishes. Season flour and breadcrumbs with salt and pepper. Coat pork in flour, shaking off excess, dip in egg, then coat with breadcrumbs, pressing to adhere. Place pork on a wire rack set in a rimmed baking sheet.
- Heat broiler. In a large skillet, heat oil over medium-high. In 2 batches, cook pork until deep golden brown, about 3 minutes, flipping halfway through. Line rack with paper towels. Transfer pork to towels and let drain 1 minute. Top pork with cheese, place on sheet, and broil until cheese is melted, 1 minute. Divide among rolls and top with marinara and arugula.
This breading method relies on layers: The flour helps the egg adhere to the meat and the breadcrumbs cling to the egg. It's ideal for pan-frying thin cuts of pork or chicken -- a flavorful crust forms as the meat cooks through.