Ingredients
Array
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[0] => Array
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[method] => stems discarded and leaves chopped
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[componentid] => 0
[method] => butterflied and pounded 1/4 inch thick
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[title] => eggs, raw, large
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[title] => oil, vegetable
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[quantity] => 0.25
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[title_custom] => vegetable oil
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[fdad25ac-8169-9374-1160-e59babfb8a5b] => Array
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[title] => lemon, med, fresh
[ingredientid] => 20499
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[quantity] => 1.00
[measure] => each
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[method] => cut into 4 wedges
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)
)
-
salt
-
1/2 pound wide egg noodles
-
1 bunch Swiss chard stems discarded and leaves chopped
-
3 tablespoons butter
-
pepper
-
Pinch nutmeg
-
4 boneless pork loin chops (6 ounces each) butterflied and pounded 1/4 inch thick
-
1/3 cup flour
-
2 large eggs
-
1 cup bread crumbs
-
1 tsp hot smoked paprika
-
1/4 cup vegetable oil
-
1 lemon cut into 4 wedges
Recipe Method
1. Preheat the oven to 300 degrees. Bring a
large pot of water to a boil,
salt it, add the
noodles and cook until
al dente. Stir in the
chard and cook for 1 minute to wilt.
Drain the
noodles and
chard in a
colander and return them to the pot. Add the
butter and
toss well.
Season with
salt,
pepper and the
nutmeg.
2. While the pasta is working, season the pork cutlets with salt and pepper. Place the flour on a plate. In a shallow dish, beat the eggs. On a plate, combine the bread crumbs and paprika. Coat the cutlets with the flour, shaking off any excess; dip in the eggs and coat with the seasoned bread crumbs.
3. In a large skillet, heat 3 tablespoons oil over medium heat until rippling. Add 2 cutlets and cook until golden, about 4 minutes on each side. Keep warm in the oven. Repeat with the remaining cutlets and oil.
4. Serve some Swiss chard and noodles alongside each pork cutlets, with a lemon wedge for squeezing over the pork.
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