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Boneless Pork Cutlets or Tofu with Arugula Pesto

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Boneless Pork Cutlets with Arugula Pesto

Boneless Pork Cutlets or Tofu with Arugula Pesto

Jessica Braider
Arugula is one of my favorite greens for pesto. It has such a light and peppery flavor and paired with these simple pork cutlets, you have a great way to introduce your kids either to a new type of meat, a new kind of sauce, or both!
Cook Time 15 mins
Total Time 15 mins
Servings 4 servings

Ingredients
  

  • 1 oz. arugula (2 cups)
  • 1/2 cup walnuts
  • 1/2 cup grated Parmesan cheese
  • 1 clove garlic roughly chopped
  • 5/8 tsp. kosher salt, sea salt, or other coarse salt
  • 1/4 cup extra virgin olive oil
  • 4 boneless pork cutlets or 14 oz. extra-firm tofu drained, wrapped in a clean dishtowel to remove extra water, and sliced ½-inch thick, if using tofu
  • 1/8 tsp. black pepper
  • 1 Tbsp. butter

Instructions
 

  • In a food processor or blender, combine the arugula, walnuts, cheese, garlic, and ½ tsp. of the salt and process until well blended. Slowly add the oil while processing it until it is creamy and smooth.
  • Sprinkle both sides of the cutlets or tofu slices with 1/8 tsp. of salt and the pepper.
  • In a large heavy skillet, melt the butter over a medium-high heat. Once the butter has melted, add the cutlets or tofu, turn the heat down to medium, and cover with a lid.
  • Flip the cutlets after 3 minutes (if using tofu, cook them for 6 – 7 minutes before flipping) and cover again.
  • Cook for an additional 3 – 4 minutes (for either the pork or the tofu) or until cooked through and golden brown. (If the cutlets or tofu slices are getting too browned on their outside, reduce the heat under the skillet.)
  • Serve the cutlets or tofu with a dollop of pesto on top or on the side for dipping.

Notes

Do Ahead or Delegate: Drain, slice, and wrap the tofu in a clean dishtowel and refrigerate, grate and refrigerate the cheese if necessary, or fully prepare and refrigerate the pesto sauce.
Scramble Flavor Booster: Use more pesto or add ¼ tsp. of crushed red pepper to the pesto.
Tip: Pesto is a wonderful way to use up greens that are on the verge of going bad! Substitute kale, Swiss chard, spinach, basil, or use a combination and you’ve got pesto ready for all sorts of meals from pasta to sandwiches to a topping for meat or tofu! Freeze extra pesto in an ice cube tray, tap the cubes out of the molds when they are frozen, and store them in your freezer in a resealable freezer bag for easy future use.
Nutritional Information Per Serving (% based upon daily values): Calories 395, Total Fat: 33g, 50%; Saturated Fat: 10g, 49%; Cholesterol: 65mg, 22%; Sodium: 230mg, 10%; Total Carbohydrate: 2g, 0%; Dietary Fiber: 0g, 0%; Sugar: 0g; Protein: 23g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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