Barham Basics: Caesar Salad with Pork "Croutons"

Makes 4 servings

4 Barham Family Farm pork cutlets (1 package)

1-1 1/2 cups all-purpose flour

2 eggs

Panko crumbs, enough to cover 4 cutlets

Canola oil, for frying

1 (7-serving) Caesar bag salad kit

Lemon, cut in wedges

Fresh dill, chopped for garnish

Paprika, for garnish

Pat the pork cutlets with a paper towel. Set up a breading station: flour in a pie plate, whisk the eggs in another pie plate and a plate of panko breadcrumbs. Heat an inch of oil over medium heat in a skillet. Using tongs, bread the cutlet in flour then egg then panko breadcrumbs. Add the cutlet to the skillet and cook until browned and flip to the other side. Repeat until you have completed cooking all cutlets, placing on paper towel, if necessary, to absorb excess grease. Chop cutlets into crouton size. Prepare salad according to package directions and add croutons and lemon wedge. Add Fresh dill and sprinkle with paprika, if desired.