Parmesan-Crusted Pork Cutlets with Chive Mashed Potatoes

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If you prefer, you can substitute butter for the olive oil in the mashed potatoes.

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  • 4

Ingredients

  • 2 2 1/4 pounds red potatoes, unpeeled, sliced 1/4 inch thick
  • 3/4 3/4 3/4 cup whole milk
  • 1/2 1/2 1/2 cup extra-virgin olive oil
  • Salt and pepper
  • 1/4 1/4 1/4 cup chopped fresh chives
  • 1 1 2 cup plus 2 tablespoons all-purpose flour
  • 3 3 3 large eggs, lightly beaten
  • 4 4 4 ounces Parmesan cheese, grated (2 cups)
  • 8 8 1/2 (3-ounce) boneless pork cutlets, 1/2 inch thick, trimmed

Preparation

Step 1

1. 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.

2. 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.

3. 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.

NUTRITIONAL INFORMATION
Per Serving (Serves 4)
Calories 1046 Cholesterol 270 mg Fat 61 g Sodium 1328 mg Saturated 17 g Carbs 64 g Trans 0 g Dietary Fiber 5 g Monounsaturated 33 g Sugar 5 g Polyunsaturated 6 g Protein 57 g

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