Paprika Pork Cutlets with Swiss Chard Egg Noodles
This menu is based on the back-in-the-day idea of a good, square meal: meat, vegetable and starch. The flavors have all gotten an update, though!
- 4 boneless pork loin chops (6 ounces each)
- Salt and pepper
- 1 cup flour
- 1 teaspoon smoked paprika
- 2 eggs, beaten
- 1 cup plain breadcrumbs
- 1/4 cup canola or vegetable oil, divided
- 2 tablespoons butter
- 1 bunch Swiss chard, deveined and chopped
- 1/2 pound extra-wide egg noodles
- A little freshly grated nutmeg or a couple of pinches ground nutmeg
- 4 lemon wedges
- Place a pot of water on to boil for egg noodles.
- Place chops between wax paper or some plastic wrap and pound out pork chops no more than a quarter inch thick. Season the pork cutlets with salt and pepper.
- Combine the flour and paprika on a plate. Beat eggs in a shallow dish. Place breadcrumbs on a second plate. Coat chops in flour, shake off excess, then coat in egg and breadcrumbs.
- Heat about 3 tablespoons of oil in a large skillet over medium to medium-high heat for cutlets. When oil ripples, add cutlets and cook until golden, about 4 minutes on each side.
- Heat remaining 1 tablespoon oil and 2 tablespoons butter in a deep skillet over medium heat. When the butter melts into the oil, add chard and cook for 6-7 minutes.
- Drop the egg noodles into boiling, salted water. Cook according to package directions. Drain noodles and add to chard; toss and season with salt, pepper and nutmeg.
- Serve Swiss chard and noodles alongside cutlets and serve lemon wedges to squeeze over the cutlets just before you eat them.