Pork Cutlets With Potato Salad Recipe

Name: Pork Cutlets With Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pork tenderloin (1 pound); 1/2 cup all-purpose flour; 2 eggs; 1/4 cup fresh flat-leaf parsley; 1 cup dry bread crumbs; 1 3/4 tablespoons kosher salt; 1/2 teaspoon black pepper; 4 tablespoons olive oil; 1 1/2 pounds new or red potatoes; 1/3 cup heavy cream; 2 tablespoons coarse-grain mustard; 1 tablespoon fresh tarragon, chopped

Servings: persons

1 pork tenderloin (1 pound)
1/2 cup all-purpose flour
2 eggs
1/4 cup fresh flat-leaf parsley
1 cup dry bread crumbs
1 3/4 tablespoons kosher salt
1/2 teaspoon black pepper
4 tablespoons olive oil
1 1/2 pounds new or red potatoes
1/3 cup heavy cream
2 tablespoons coarse-grain mustard
1 tablespoon fresh tarragon, chopped

1
Slice the tenderloin into 8 pieces and pound till they're 1/4 inch thick. Place the flour on a plate.
2
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.
3
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. Transfer to plates.
4
Meanwhile, boil the potatoes in salted water until tender, about 20 minutes. Drain and pat dry. Cut into 1-inch chunks. Return to the pot along with the cream, mustard, tarragon, the remaining salt and pepper and combine. Serve with the pork.

529

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pork tenderloin (1 pound), 1/2 cup all-purpose flour, 2 eggs, 1/4 cup fresh flat-leaf parsley, and more.

Yes, Pork Cutlets With Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Pork Cutlets With Potato Salad

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