Pork Cutlets with Creamy Blue Cheese Dressing and Fingerling Potatoes


Tyler Florence, celebrity chef has the perfect way to eliminate the "blah" from a weeknight meal.


  • 4 pork cutlets
  • 1/3 cup flour
  • 2 tablespoons butter
  • 2 tablespoons extra-virgin olive oil
  • sea salt
  • black pepper
  • 1 bunch fresh mint (stemmed)
  • 1 bunch arugula
  • lemon wedges (for serving)
  • 1/4 cup blue cheese (crumbled)
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 2 tablespoons fresh lemon juice
  • sea salt
  • black pepper
  • 2 pounds fingerling potatoes (halved crosswise)
  • 3 tablespoons extra-virgin olive oil
  • sea salt
  • black pepper


  1. Preheat the oven to 350 degrees F. In a large baking pan, toss potatoes with oil and season generously with salt and pepper. Spread potatoes in a single layer and roast 45 minutes until crispy.
  2. Meanwhile, make the dressing. Put cheese, sour cream and mayonnaise in a small bowl and stir together with a fork, mashing a little to break up the cheese. Add lemon juice and season to taste with salt and pepper.
  3. Prepare pork while the potatoes roast. Pound pork with a flat meat mallet or the bottom of a heavy saucepan to flatten. Put flour on a dinner-size plate and season generously with salt and pepper; mix with a fork to distribute seasoning.
  4. Melt butter and oil in a large skillet over medium-high heat until hot. Dredge pork in the seasoned flour, pat off the excess. Add cutlets to hot oil and fry for 2 minutes on each side until golden brown, turning once.
  5. Transfer to warmed dinner plates. Toss together the mint and arugula and make a little pile on each plate to the right of the potatoes. Drizzle blue cheese dressing all over the top and serve with lemon wedges.
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