Paprika Pork Cutlets with Swiss Chard Egg Noodles

By á-2813

Ingredients

• salt
• 1/2 lb wide egg noodles
• 1 bunch swiss chard, stems discarded and leaves chopped
• 3 Tbs butter
• pepper
• pinch nutmeg
• 4 boneless pork lean chops(6oz each), butterflied and pounded 1/4 in thick
• 1/3 C flour
• 2 lg eggs
• 1 C bread crumbs
• 1 tsp hot smoked paprika
• 1/4 C vege oil
• 1 lemon, cut into 4 wedges

Details

Servings 4

Preparation

Step 1

Preheat oven to 300. Bring a large pot of water to a boil, salt it, addthe noodles and cook until al dente. Stir in the chard and cook for 1 minute to wilt.Drain the nooddles and the chard in a colander and return them to the pot. Add the butter and toss well. Season with salt, pepper and the nutmeg.
While the pasta is working, season the pork with salt and pepper. Place the flour on a plate. In a shallow dish, beat the eggs. On a plate,combine the bread crumbs and paprika. Coat the cutlets with the flour, shakinf off any excess; dip the eggs and coat with the seasoned bread crumbs.
In a large skillet, heat 3 Tbs oil over med heat until rippling. Add 2 cutlets and cook until golden, about 4 minutes on each side. Keep warm in the oven. Repeat with the remaining cutlets and oil.
Serve some Swiss Chard and noodles alongside each pork cutlet, with a lemon wedge for squeezing over the pork.