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Categories:
potatoes extra-virgin olive oil salt black pepper blue cheese sour cream mayonnaise lemon juice pork cutlets flour butter extra-virgin olive oil mint stemmed arugula lemon wedges
Viewed: 37 - Published at: 9 years agoIngredients
- 2 pounds fingerling potatoes halved crosswise
- 3 tablespoons extra-virgin olive oil
- sea salt
- black pepper
- 1/4 cup blue cheese crumbled
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 2 tablespoons fresh lemon juice
- 4 pork cutlets
- 1/3 cup flour
- 2 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- 1 bunch fresh mint stemmed
- 1 bunch arugula
- lemon wedges for serving
Method
- 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.
- Optional: Here's a couple of easy tips to make this dinner a snap when you are pressed for time: Ask your butcher to pound the meat so it is thin and ready to cook; and substitute a chunky blue cheese dressing for the dressing given here.
