Pork Cutlets with Creamy Blue Cheese Dressing and Fingerling Potatoes

Pork
Pork Cutlets with Creamy Blue Cheese Dressing and Fingerling Potatoes
19
60

Description

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

Ingredients

  • 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

Directions

  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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