Ingredients
- For The Pork Cutlets
- 1 lb Villari Pork Cutlets (4-6 pieces, pounded thin if needed)
- ½ cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup vegetable oil (for frying)
- For The Lemon-Caper Aioli
- ½ cup mayonnaise
- 1 tbsp capers, chopped
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- Salt and pepper, to taste
- For Assembly
- 8 small flour or corn tortillas, warmed
- 1 cup arugula or mixed greens
- ½ cup cherry tomatoes, halved
- ¼ cup red onion, thinly sliced
- Lemon wedges (for garnish)
Directions
- Set up a breading station: Place flour in one shallow dish, beaten eggs in another, and a mixture of panko, Parmesan, garlic powder, smoked paprika, salt, and pepper in a third.
- Coat each cutlet in flour, dip in egg, and then press into the breadcrumb mixture, ensuring even coating.
- Heat vegetable oil in a large skillet over medium heat. Fry the cutlets for 2–3 minutes per side until golden brown and cooked through. Drain on paper towels and let rest for 2 minutes before slicing into strips.
- In a small bowl, mix mayonnaise, chopped capers, lemon juice, Dijon mustard, and minced garlic. Season with salt and pepper to taste.
- Spread a dollop of lemon-caper aioli on each tortilla.
- Add a layer of arugula, sliced pork cutlets, cherry tomatoes, and red onion.
- Drizzle with extra aioli, if desired, and serve with lemon wedges on the side.
