New York Chop Cutlet With 'Nduja Gnocchi And Dandelion Salad

1. 1

   For the Pork: Arrange three containers: one with flour, one with egg, and one with panko seasoned with salt and pepper. Pound chops between two pieces of plastic wrap with a mallet or rolling pin until 1/4-in. thick.

2. 2

   Coat chops in flour, removing excess, then egg, then panko, getting as much to stick as possible.

3. 3

   Heat oil in skillet over medium-high heat, then add butter. Avoid burning. Cook chops until golden brown on both sides and internal temperature reaches 145u00b0F. Let rest 3 minutes.

4. 4

   For the 'Nduja Gnocchi: Bring pot of water to a boil. Place gnocchi in boiling water and cook until they just float.

5. 5

   Wipe almost all oil from pan used to cook pork. Heat pan over medium-high heat and add butter.

6. 6

   Using slotted spoon, remove gnocchi from water and place in saute pan. Brown slightly, add 'nduja and chicken broth and stir. Simmer until broth has been absorbed, garnish with chives.

7. 7

   For the Dandelion Salad: In a bowl, toss together all ingredients for salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.