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Paprika Pork Cutlets with Swiss Chard Egg Noodles

Serves 4

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


  1. Place a pot of water on to boil for egg noodles.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Serve Swiss chard and noodles alongside cutlets and serve lemon wedges to squeeze over the cutlets just before you eat them.