Breaded Pork Cutlets With Mashed Potatoes And Applesauce

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 50 min · Pork · high-protein

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Ingredients

• 2 1/2 lb (8 cutlets) boneless pork chops, pounded thin
• 1/4 cup all-purpose flour
• 1 eggs large eggs
• 3/4 cup plain breadcrumbs
• 1/4 cup vegetable oil
• 1 1/2 lb russet potatoes
• 2 tbsp unsalted butter
• 1/2 cup whole milk
• 1 cup unsweetened applesauce
• 1/2 lb green beans, trimmed
• 1 tsp garlic powder plus salt salt, black pepper, garlic powder

Method (tap to check — screen stays awake)

1. Peel and quarter the potatoes and boil them in salted water 18 to 20 minutes until a knife goes through cleanly. Drain, dry them in the hot pot for a minute, and mash with the butter and warm milk.
2. Put each chop between two sheets of plastic and pound to a quarter inch — thin and even is what makes them cook fast and stay juicy.
3. Set up flour seasoned with salt, pepper, and garlic powder; beaten eggs; and breadcrumbs. Coat each cutlet in that order, pressing the crumbs on so they adhere, and let them rest 5 minutes so the coating sets.
4. Heat a quarter inch of oil in a wide skillet until a crumb sizzles hard on contact. Fry the cutlets two at a time, 2 to 3 minutes a side, until they are deep gold and the crust crackles when you tap it.
5. Drain on a rack and salt right away. Keep them uncovered — a lid will steam the crust soft in a minute.
6. Steam the green beans 5 minutes. Serve two cutlets per person with mashed potatoes, the beans, and a cold spoonful of applesauce.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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