Wednesday, January 29, 2020

Crusted Pork Cutlets with Tangy Mayonnaise

By: The Food Hunter

I know what you are thinking: Pork cutlets....what's so special? Well these cutlets ARE truly special and the reason is they are breaded with potato flakes.

Trust me my first reaction was the same: "POTATO FLAKES!?!?!" I can honestly say they cutlets are fabulous and even better the potato flakes make them gluten-free.

Crusted Pork Cutlets with Tangy Mayonnaise

 (adapted from Food & Wine)

1/4 cup mayonnaise

2 tablespoons seeded minced tangy cherry pepper

1 tablespoon minced fresh chives

salt & pepper
3 large eggs

1 1/2 cups dried potato flakes
4 (4-ounce) boneless pork chops, lightly pounded 
to 1/4 inch thick

1/4 cup unsalted butter

1/4 cup extra-virgin olive oil

Flaky sea salt and lemon wedges, for serving

Combine mayonnaise, cherry pepper, and chives in a small bowl. Season to taste with salt and pepper.

Beat eggs with a pinch of 
salt in a shallow bowl. Spread potato flakes in a separate 
shallow bowl. Season pork chops to taste with salt and pepper. Dip pork chops in egg, letting excess drip back into 
the bowl. Dredge pork chops 
in potato flakes, pressing to help flakes adhere.

Heat butter and oil in a 
large skillet over medium-high until butter melts. Working in batches, add pork to skillet, 
and cook until browned and crispy, about 2 minutes and 
30 seconds per side. Transfer pork chops to a paper towel–lined plate. Sprinkle with 
flaky sea salt, and serve the pork with the hot pepper mayonnaise and lemon wedges.

No comments:

Post a Comment