Pork Cutlets with Potato Salad

Pork Cutlets with Potato Salad Recipe
Photo: Anna Williams

Yield:

Makes 4 servings

Recipe from

Real Simple

Recipe Time

Prep: 20 Minutes
Other: 20 Minutes

Nutritional Information

Calories 569
Caloriesfromfat 40 %
Fat 25 g
Satfat 7 g
Cholesterol 154 mg
Sodium 1,163 mg
Carbohydrate 52 g
Fiber 4 g
Sugars 4 g
Protein 34 g

Ingredients

1 pork tenderloin (1 pound)
1/2 cup all-purpose flour
2 eggs
1/4 cup fresh flat-leaf parsley
1 cup dry bread crumbs
1 3/4 tablespoons kosher salt
1/2 teaspoon black pepper
4 tablespoons olive oil
1 1/2 pounds new or red potatoes
1/3 cup heavy cream
2 tablespoons coarse-grain mustard
1 tablespoon fresh tarragon, chopped

Preparation

Slice the tenderloin into 8 pieces and pound till they're 1/4 inch thick. Place the flour on a plate.

In a shallow bowl, beat the eggs. Chop the parsley. In a separate bowl, combine the bread crumbs, parsley, 1 1/2 teaspoons of the salt, and 1/4 teaspoon of the pepper. Dip each cutlet in the flour, then in the beaten egg, and finally in the bread crumbs.

Heat 2 tablespoons of the oil in a large skillet over medium heat. Working in batches, cook the cutlets until golden and cooked through, 2 to 3 minutes per side, using 2 more tablespoons of the oil for the second batch. Transfer to plates.

Meanwhile, boil the potatoes in salted water until tender, about 20 minutes. Drain and pat dry. Cut into 1-inch chunks. Return to the pot along with the cream, mustard, tarragon, the remaining salt and pepper and combine. Serve with the pork.

Note:

Sara Quessenberry,

September 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note