Photo by: Photo: Anna Williams

Pork Cutlets with Potato Salad

  • Yield: Makes 4 servings


  • 1 none pork tenderloin (1 pound)
  • 1/2 cup all-purpose flour
  • 2 none 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


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.

Nutritional Information

Amount per serving
  • Calories: 569none
  • Calories from fat: 40%
  • Fat: 25g
  • Saturated fat: 7g
  • Cholesterol: 154mg
  • Sodium: 1,163mg
  • Carbohydrate: 52g
  • Fiber: 4g
  • Sugars: 4g
  • Protein: 34g

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Pork Cutlets with Potato Salad Recipe