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Pork Cutlets with
Creamy Blue Cheese Dressing and Fingerling Potatoes

Pork Cutlets with Creamy Blue Cheese Dressing and Fingerling PotatoesCelebrity chef Tyler Florence has the perfect recipe for eliminating the 'blah' from a weeknight meal.

Recipe Ingredients:

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

Cooking Directions:

  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 National Pork Board.