Breaded Cutlets with Cucumber Tomato Salad

Ingredients

• 4 boneless pork chops
• ½ cup all-purpose flour
• 2 eggs
• 1 cup breadcrumbs
• 1 cucumber
• 2 tomatoes
• ¼ cup mayonnaise
• 2 tbsp fresh dill

Instructions

1. 1

   Pound the 4 pork chops to 1/4 inch thickness between plastic wrap. Season both sides with salt and pepper.

2. 2

   Set up three shallow dishes: 0.5 cup flour, 2 beaten eggs, and 1 cup breadcrumbs. Dredge each chop in flour, dip in egg, then coat with breadcrumbs, pressing gently.

3. 3

   Heat 2 tbsp vegetable oil in a large skillet over medium-high. Cook the cutlets in a single layer, about 3-4 minutes per side, until golden brown and cooked through (internal temp 145°F).

4. 4

   While cutlets cook, slice 1 cucumber and 2 tomatoes into thin rounds. Place in a bowl with 0.25 cup mayonnaise and 2 tbsp chopped dill. Toss to coat; season with salt and pepper.

5. 5

   Serve the hot cutlets with the cucumber tomato salad on the side. Add red onion or a squeeze of lemon if you like.

6. 6

   Let the cutlets rest for 2 minutes before serving to keep them juicy.

Tools you’ll need

• meat mallet or rolling pin
• large skillet
• 3 shallow dishes
• mixing bowl

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