Parmesan-Crusted Pork Cutlets with Chive Mashed Potatoes
By Alli BerkeyPublished on February 21, 2018
Time
30 minutes
Yield
Serves 4
Ingredients
2 pounds red potatoes, unpeeled, sliced ¼ inch thick¾ cup whole milk ½ cup extra-virgin olive oil Salt and pepper ¼ cup chopped fresh chives 1 cup plus 2 tablespoons all-purpose flour 3 large eggs, lightly beaten4 ounces Parmesan cheese, grated (2 cups)8 (3-ounce) boneless pork cutlets, ½ inch thick, trimmed
Before You Begin
If you prefer, you can substitute butter for the olive oil in the mashed potatoes.
Instructions
- Combine potatoes, milk, ¼ cup oil, 1½ teaspoons salt, and ½ teaspoon pepper in large bowl. Microwave, covered, until potatoes are tender, about 15 minutes, stirring halfway through microwaving. Using potato masher, mash potato mixture until nearly smooth. Stir in chives and season with salt and pepper to taste. Cover and set aside.
- Meanwhile, place 1 cup flour in shallow dish. Beat eggs in second shallow dish. Combine Parmesan, 1 teaspoon salt, 1 teaspoon pepper, and remaining 2 tablespoons flour in third shallow dish. Season cutlets with salt and pepper. Working with 1 cutlet at a time, dredge cutlets in flour, dip in egg mixture, dredge in Parmesan mixture, and return to flour, pressing to adhere.
- Heat 2 tablespoons oil in 12-inch nonstick skillet over medium heat until just smoking. Cook 4 cutlets until golden brown and cooked through, 3 to 5 minutes per side. Transfer to paper towel–lined plate. Wipe skillet clean with paper towels and repeat with remaining 2 tablespoons oil and remaining 4 cutlets. Serve cutlets with mashed potatoes.
Time
30 minutesYield
Serves 4Ingredients
2 pounds red potatoes, unpeeled, sliced ¼ inch thick
¾ cup whole milk
½ cup extra-virgin olive oil
Salt and pepper
¼ cup chopped fresh chives
1 cup plus 2 tablespoons all-purpose flour
3 large eggs, lightly beaten
4 ounces Parmesan cheese, grated (2 cups)
8 (3-ounce) boneless pork cutlets, ½ inch thick, trimmed
Ingredients
2 pounds red potatoes, unpeeled, sliced ¼ inch thick
¾ cup whole milk
½ cup extra-virgin olive oil
Salt and pepper
¼ cup chopped fresh chives
1 cup plus 2 tablespoons all-purpose flour
3 large eggs, lightly beaten
4 ounces Parmesan cheese, grated (2 cups)
8 (3-ounce) boneless pork cutlets, ½ inch thick, trimmed
Ingredients
2 pounds red potatoes, unpeeled, sliced ¼ inch thick
¾ cup whole milk
½ cup extra-virgin olive oil
Salt and pepper
¼ cup chopped fresh chives
1 cup plus 2 tablespoons all-purpose flour
3 large eggs, lightly beaten
4 ounces Parmesan cheese, grated (2 cups)
8 (3-ounce) boneless pork cutlets, ½ inch thick, trimmed
Why This Recipe Works
We add an extra flour dip to the three-step breading method to ensure that the coating sticks and cooks up crispy.
Before You Begin
If you prefer, you can substitute butter for the olive oil in the mashed potatoes.
Instructions
- Combine potatoes, milk, ¼ cup oil, 1½ teaspoons salt, and ½ teaspoon pepper in large bowl. Microwave, covered, until potatoes are tender, about 15 minutes, stirring halfway through microwaving. Using potato masher, mash potato mixture until nearly smooth. Stir in chives and season with salt and pepper to taste. Cover and set aside.
- Meanwhile, place 1 cup flour in shallow dish. Beat eggs in second shallow dish. Combine Parmesan, 1 teaspoon salt, 1 teaspoon pepper, and remaining 2 tablespoons flour in third shallow dish. Season cutlets with salt and pepper. Working with 1 cutlet at a time, dredge cutlets in flour, dip in egg mixture, dredge in Parmesan mixture, and return to flour, pressing to adhere.
- Heat 2 tablespoons oil in 12-inch nonstick skillet over medium heat until just smoking. Cook 4 cutlets until golden brown and cooked through, 3 to 5 minutes per side. Transfer to paper towel–lined plate. Wipe skillet clean with paper towels and repeat with remaining 2 tablespoons oil and remaining 4 cutlets. Serve cutlets with mashed potatoes.
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