Teach kids how to make cutlets: Put 1/2-inch-thick slices pork tenderloin between pieces of plastic wrap and pound with a skillet.
| Level: | Easy |
| Total: | 40 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 4 small russet potatoes
- 1 sleeve saltine crackers (about 40)
- 1/2 teaspoon paprika Freshly ground pepper
- 1 tablespoon extra-virgin olive oil, plus more for frying
- 4 pork scallopini or cutlets (about 1 1/2 pounds)
- Kosher salt
- 2 large eggs, lightly beaten
- 1 1/2 cups frozen peas
- 1 5-ounce package garlic-and-herb cheese spread (such as Boursin)
- Lemon wedges, for serving
Instructions
- Pierce the potatoes a few times with a fork. Microwave until tender, 12 to 15 minutes; let cool 5 minutes. Meanwhile, pulse the crackers in a food processor until finely ground. Transfer to a shallow dish and season with the paprika and a few grinds of pepper.
- Heat 3/4 inch olive oil in a large skillet over medium-high heat. Season the pork with salt and pepper. Dip each cutlet in the beaten eggs, letting the excess drip off, then dredge in the cracker crumbs. Working in batches, add the pork to the skillet and fry until golden and crisp, 3 to 4 minutes per side. Drain on a rack; season with salt.
- Put the peas in a microwave-safe bowl with 2 tablespoons water. Cover with plastic wrap; microwave until warmed through, 2 minutes. Drain and toss with the olive oil; season with salt and pepper.
- Split the potatoes lengthwise. Mash the flesh with a fork; divide the cheese among the potatoes and mash to melt the cheese slightly, then top with the peas. Serve with the pork and lemon wedges.
Nutrition Facts
| Calories | 794 |
| Total Fat | 39 grams |
| Saturated Fat | 12 grams |
| Cholesterol | 249 milligrams |
| Sodium | 732 milligrams |
| Carbohydrates | 249 grams |
| Dietary Fiber | 5 grams |
| Protein | 48 grams |
Reviews
Ummmm…you didn’t mention taking your pork slice at 1/2″ which you can save money buying a tenderloin and cut it yourself, take a piece of plastic wrap over top and pound it like you want to get out your frustrations and it’s amazing how large of a schnitzel piece appears, also use up leftover ends of bread dried and ground or bread crumbs, not saltines, put paprika, salt and pepper…..what’s with the peas? Saurkraut or a gravy
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Delicious!