Pork Cutlets with Creamy Blue Cheese Dressing and Fingerling PotatoesPork
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
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
2 pounds fingerling potatoes (halved crosswise)
3 tablespoons extra-virgin olive oil
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1Preheat 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.
2Meanwhile, 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.
3Prepare 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.
4Melt 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.
5Transfer 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.
PER SERVING *
|Calories670Calories from Fat340|
|% DAILY VALUE*|
|Calories from Fat340|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.