Pork Cutlets with Potato Salad

Health score
30%
Pork Cutlets with Potato Salad
20 min.
4
653kcal

Suggestions


Indulge in a delightful culinary experience with our Pork Cutlets with Potato Salad, a dish that perfectly balances flavor and comfort. In just 20 minutes, you can create a meal that serves four, making it an ideal choice for a family lunch or a cozy dinner with friends. The succulent pork tenderloin, pounded to perfection and coated in a crispy breadcrumb crust, is the star of the show. Each bite is bursting with savory goodness, enhanced by the fresh herbs that add a vibrant touch.

Accompanying the cutlets is a creamy potato salad that elevates the dish to new heights. The tender new or red potatoes, combined with rich heavy cream, tangy mustard, and aromatic tarragon, create a side that is both satisfying and refreshing. This dish not only pleases the palate but also offers a caloric breakdown that keeps you energized throughout the day, with a balanced mix of protein, fats, and carbohydrates.

Whether you're looking to impress at a dinner party or simply want to enjoy a hearty meal at home, this Pork Cutlets with Potato Salad recipe is sure to become a favorite in your kitchen. So roll up your sleeves, gather your ingredients, and get ready to savor a dish that is as delicious as it is easy to prepare!

Ingredients

  • 0.5 teaspoon pepper black
  • cup breadcrumbs dry
  •  eggs 
  • 0.5 cup flour all-purpose
  • 0.3 cup parsley fresh
  • tablespoon tarragon fresh chopped
  • 0.3 cup cup heavy whipping cream 
  • 1.8 tablespoons kosher salt 
  • tablespoons mustard coarse-grain
  • tablespoons olive oil 
  • pound pork tenderloin 
  • 1.5 pounds potatoes - remove skin red

Equipment

  • bowl
  • frying pan
  • pot

Directions

  1. Slice the tenderloin into 8 pieces and pound till they're 1/4 inch thick.
  2. Place the flour on a plate. In a shallow bowl, beat the eggs. Chop the parsley. In a separate bowl, combine the bread crumbs, parsley, 1 1/2 teaspoons of the salt, and 1/4 teaspoon of the pepper. Dip each cutlet in the flour, then in the beaten egg, and finally in the bread crumbs.
  3. Heat 2 tablespoons of the oil in a large skillet over medium heat. Working in batches, cook the cutlets until golden and cooked through, 2 to 3 minutes per side, using 2 more tablespoons of the oil for the second batch.
  4. Transfer to plates. Meanwhile, boil the potatoes in salted water until tender, about 20 minutes.
  5. Drain and pat dry.
  6. Cut into 1-inch chunks. Return to the pot along with the cream, mustard, tarragon, the remaining salt and pepper and combine.
  7. Serve with the pork.

Nutrition Facts

Calories653kcal
Protein22.08%
Fat40.66%
Carbs37.26%

Properties

Glycemic Index
60.25
Glycemic Load
9.24
Inflammation Score
-8
Nutrition Score
36.213913150456%

Flavonoids

Apigenin
8.09mg
Luteolin
0.06mg
Kaempferol
0.06mg
Myricetin
0.56mg
Quercetin
1.12mg

Nutrients percent of daily need

Calories:653.04kcal
32.65%
Fat:29.5g
45.38%
Saturated Fat:8.99g
56.19%
Carbohydrates:60.8g
20.27%
Net Carbohydrates:55.63g
20.23%
Sugar:4.71g
5.23%
Cholesterol:177.96mg
59.32%
Sodium:3462.34mg
150.54%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:36.04g
72.08%
Vitamin B1:1.67mg
111.33%
Selenium:57.31µg
81.87%
Vitamin K:77.91µg
74.2%
Vitamin B6:1.29mg
64.6%
Vitamin B3:12.44mg
62.22%
Phosphorus:511.95mg
51.2%
Vitamin B2:0.79mg
46.54%
Manganese:0.83mg
41.66%
Potassium:1427.4mg
40.78%
Iron:5.82mg
32.34%
Folate:110.3µg
27.57%
Vitamin C:20.64mg
25.02%
Magnesium:99.17mg
24.79%
Zinc:3.68mg
24.54%
Copper:0.47mg
23.34%
Vitamin B5:2.07mg
20.7%
Fiber:5.17g
20.67%
Vitamin E:2.78mg
18.56%
Vitamin A:820.62IU
16.41%
Vitamin B12:0.91µg
15.2%
Calcium:133.95mg
13.39%
Vitamin D:1.1µg
7.32%
Source:My Recipes