Tyler Florence, celebrity chef has the perfect way to eliminate the 'blah' from a weeknight meal.

Pork Cutlets with Creamy Blue Cheese Dressing and Fingerling Potatoes

4 boneless pork cutlets
1/3 cup all-purpose flour
2 tablespoons butter
2 tablespoons extra-virgin olive oil
Sea salt and freshly ground pepper

 

Dressing:

1/4 cup blue cheese, crumbled
1/4 cup sour cream
1/4 cup mayonnaise
2 tablespoons fresh lemon juice
Sea salt and freshly ground pepper

 

Roasted Potatoes:

2 pounds fingerling potatoes, halved crosswise
3 tablespoons extra-virgin olive oil
Sea salt and freshly ground pepper

Garnish:

1 bunch fresh mint, stemmed
1 bunch arugula
Lemon wedges, for serving

1. Preheat the oven to 350°F (175°C). 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.
2. Meanwhile, 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.
3. Prepare 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.
4. Melt 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.
5. Transfer 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.

Makes 4 servings.

Tips: Here’s a couple of easy tips to make this dinner a snap when you are pressed for time: Ask your butcher to pound the meat so it is thin and ready to cook; and substitute a chunky blue cheese dressing for the dressing given here.

Nutritional Information Per Serving (1/4 of recipe): Calories: 658 calories; Protein: 44 grams; Fat: 36 grams; Sodium: 1208 milligrams; Cholesterol: 138 milligrams; Saturated Fat: 11 grams; Carbohydrates: 38 grams; Fiber: 4 grams

Recipe and photograph provided courtesy of Pork, Be Inspired®.