Pork Cutlets With Creamy Blue Cheese Dressing And Fingerling Potatoes

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   ["Preheat the oven to 350 degrees F. 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.", "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.", "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.", "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.", "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.", "Optional:

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   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."]

* Per serving · 4 servings · Values may vary.

No additional tips available.