Pork Cutlets with Potato Salad

Name: Pork Cutlets with Potato Salad
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons black pepper; 237 milliliters dry bread crumbs; 2 eggs; 118 milliliters all-purpose flour; 59 milliliters fresh flat-leaf parsley; 1 Tbsp fresh tarragon, chopped; 79 milliliters heavy cream; 2 Tbsps kosher salt; 2 Tbsps coarse-grain mustard; 4 Tbsps olive oil; 454 grams pork tenderloin; 680 grams new or red potatoes

You can never have too many main course recipes, so give Pork Cutlets with Potato Salad a try. This recipe covers 30% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains about 33g of protein, 29g of fat, and a total of 535 calories. It can be enjoyed any time, but it is especially good for The Fourth Of July. A mixture of kosher salt, flour, eggs, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the dry bread crumbs you could follow this main course with the Gluten Free Dairy Free Coconut Tarts as a dessert. From preparation to the plate, this recipe takes roughly 20 minutes.

Instructions

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.

Ingredients you will need

Breadcrumbs

Parsley

Pepper

All Purpose Flour

Egg

Salt

Dip

Equipment you will use

Bowl

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.

Ingredients you will need

Cooking Oil