Pork Cutlets with Creamy Blue Cheese Dressing and Fingerling Potatoes

Pork Cutlets with Creamy Blue Cheese Dressing and Fingerling Potatoes Ingredients

Pork Cutlets	Sea salt and freshly ground pepper
4 boneless pork cutlets	Roasted Potatoes
1/3 cup all-purpose flour	2 pounds fingerling potatoes halved crosswise
2 tablespoons unsalted butter	3 tablespoons extra-virgin olive oil
2 tablespoons extra-virgin olive oil	Sea salt and freshly ground pepper
Dressing	Garnish
1/4 cup crumbled blue cheese	1 bunch fresh mint stemmed
1/4 cup sour cream	1 bunch arugula
1/4 cup mayonnaise	Lemon wedges
2 tablespoons fresh lemon juice

Instructions for Pork Cutlets with Creamy Blue Cheese Dressing and Fingerling Potatoes

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.

Main Ingredient: PorkCuisine: American

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