Pork Cutlets With Potato Salad

potato-salad
Photo by  Anna Williams
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 569 calories
    • Calories 40 calories from fat
    • Fat 25 g
    • Sat Fat 7 g
    • Cholesterol 154 mg
    • Sodium 1,163 mg
    • Protein 34 g
    • Carbohydrate 52 g
    • Sugar 4 g
    • Fiber 4 g

Slice the tenderloin into 8 pieces and pound till they are ¼ inch thick.Place the flour on a plate. In a shallow bowl, beat the eggs. In another bowl, combine the bread crumbs, parsley, 1 ½ teaspoons salt, and ¼ teaspoon 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. In 2 batches, cook the cutlets until golden and cooked through, 2 to 3 minutes per side; use 2 more tablespoons of the oil for the second batch. Transfer to plates.Wipe out the skillet. Heat the remaining oil over medium-high heat. Add the tomatoes, 1 teaspoon salt, and ¼ teaspoon pepper. Cook for 7 minutes. Add the pork.Meanwhile, boil the potatoes in salted water until tender, about 20 minutes. Drain and pat dry.Cut the potatoes into 1-inch chunks and return to pot with the cream, mustard, tarragon, and remaining salt and pepper; combine. Serve with the pork and tomatoes.

Ingredients

  1. Check 1 pork tenderloin (1 pound)
  2. Check 1/2 cup all-purpose flour
  3. Check 2 eggs
  4. Check 1 cup dry bread crumbs
  5. Check 1/4 cup fresh flat-leaf parsley, chopped
  6. Check 2 3/4 teaspoons kosher salt
  7. Check 3/4 teaspoon black pepper
  8. Check 5 tablespoons olive oil
  9. Check 8 Roma (plum) tomatoes, cut in wedges
  10. Check 1 1/2 pounds new or red potaotes
  11. Check 1/3 cup heavy cream
  12. Check 2 tablespoons coarse-grain mustard
  13. Check 1 tablespoon chopped fresh tarragon

Directions

  1. Slice the tenderloin into 8 pieces and pound till they are ¼ inch thick.
  2. Place the flour on a plate. In a shallow bowl, beat the eggs. In another bowl, combine the bread crumbs, parsley, 1 ½ teaspoons salt, and ¼ teaspoon pepper. Dip each cutlet in the flour, then in the beaten egg, and finally in the bread crumbs.
  3. Heat 2 tablespoons of the oil in a large skillet over medium heat. In 2 batches, cook the cutlets until golden and cooked through, 2 to 3 minutes per side; use 2 more tablespoons of the oil for the second batch. Transfer to plates.
  4. Wipe out the skillet. Heat the remaining oil over medium-high heat. Add the tomatoes, 1 teaspoon salt, and ¼ teaspoon pepper. Cook for 7 minutes. Add the pork.
  5. Meanwhile, boil the potatoes in salted water until tender, about 20 minutes. Drain and pat dry.
  6. Cut the potatoes into 1-inch chunks and return to pot with the cream, mustard, tarragon, and remaining salt and pepper; combine. Serve with the pork and tomatoes.