We pounded boneless pork chops and dredged them in a mixture of egg and mustard (for added tang) and a thin layer of panko for that irresistible crispy coating. A side of warm potatoes and buttery savoy cabbage make this a satisfying and cozy meal for any night of the week. Cook, relax and enjoy!
What you’ll need:
1 lb micro gold potatoes 2 Tbsp Dijon mustard ¾ cup panko 12 oz boneless pork loin chops ½ head Savoy cabbage 2 shallots 1 Tbsp white wine vinegar 1½ Tbsp butter fresh parsley coarse salt large egg freshly ground black pepper olive oil
medium pot large skillet 2 shallow baking dishes
1. Boil potatoes
Place potatoes in a medium saucepan and cover with 1-inch cold water. Add 1 tablespoon salt and bring to a boil over medium-high. Cook until tender when pierced with a knife, about 15 minutes; drain.
2. Set up breading station
Whisk Dijon and egg together in a shallow baking dish and season with ¼ teaspoon each salt and pepper. Place panko in a separate shallow baking dish and season with ¼ teaspoon each salt and pepper.
- Bread cutlets
Working one at a time, place a piece of pork between 2 layers of plastic wrap. Use a meat mallet or heavy skillet to pound pork to ¼–½-inch thickness. Dip each cutlet in mustard-egg mixture, then into panko, pressing so crumbs adhere. Set cutlets aside on a plate.
4. Cook cabbage
Cut core from cabbage and cut into 2-inch pieces. Trim shallot, peel, then cut into ½-inch wedges. Heat 1 tablespoon oil in a large skillet over medium-high. Add shallot and ¼ teaspoon salt. Cook, stirring, until softened, about 4 minutes. Add cabbage and ¾ cup water.
5. Finish cabbage and potatoes
Cover skillet and cook until cabbage wilts, about 10 minutes. Stir in potatoes, vinegar, and butter and toss until butter melts; season with salt and pepper and transfer to a bowl. Pick parsley leaves from stems and add leaves to bowl; toss to combine.
6. Cook cutlets
Wipe out skillet and heat ¼ cup olive oil over medium high. Cook cutlets until golden brown and just cooked through, about 4 minutes per side. Serve cutlets with warm cabbage and potato salad. Enjoy!