Vienna Style Breaded Pork Cutlet with Parsley Potatoes and Lemon
This pan-fried dish pairs pork cutlet, boneless with potatoes, waxy, peeled and chunked, fresh parsley, chopped and lemon, cut into wedges. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.
Ingredient quantities automatically adjust to your calorie target.
99g pork cutlet, boneless240 kcal
11g all-purpose flour40 kcal
27g egg39 kcal
19g plain breadcrumbs75 kcal
10g neutral oil88 kcal
7g butter50 kcal
137g potatoes, waxy, peeled and chunked105 kcal
5g fresh parsley, chopped2 kcal
33g lemon, cut into wedges10 kcal
1g salt0 kcal
1g black pepper1 kcal
Cooking instructions
pork cutletsaltblack pepper
Place pork cutlet between sheets of plastic wrap and pound to about 1/4 inch thickness. Season both sides with salt and pepper.
pork cutletall-purpose floureggplain breadcrumbs
Set up breading stations: flour in one plate, beaten egg in a second, and breadcrumbs in a third. Dredge cutlet in flour, dip in egg, then coat in breadcrumbs without pressing too hard.
pork cutletneutral oilbutter
Heat oil and butter in a skillet over medium-high heat. Fry the cutlet, gently shaking the pan, 2-3 minutes per side until deep golden and cooked through. Drain briefly on paper towel.
butterpotatoesfresh parsleysaltblack pepper
Meanwhile, boil potatoes in salted water until tender, 12-15 minutes. Drain, toss with butter and chopped parsley, and season with salt and pepper.
pork cutletpotatoesfresh parsleylemon
Serve cutlet with parsley potatoes and lemon wedges for squeezing over the top.
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Dredge cutlet in flour, dip in egg, then coat in breadcrumbs without pressing too hard. Heat oil and butter in a skillet over medium-high heat. Fry the cutlet, gently shaking the pan, 2-3 minutes per side until deep golden and cooked through. Drain briefly on paper towel. Meanwhile, boil potatoes in salted water until tender, 12-15 minutes. Drain, toss with butter and chopped parsley, and season with salt and pepper. Serve cutlet with parsley potatoes and lemon wedges for squeezing over the top.","cookingInstructions":["Place pork cutlet between sheets of plastic wrap and pound to about 1/4 inch thickness. Season both sides with salt and pepper.","Set up breading stations: flour in one plate, beaten egg in a second, and breadcrumbs in a third. Dredge cutlet in flour, dip in egg, then coat in breadcrumbs without pressing too hard.","Heat oil and butter in a skillet over medium-high heat. Fry the cutlet, gently shaking the pan, 2-3 minutes per side until deep golden and cooked through. Drain briefly on paper towel.","Meanwhile, boil potatoes in salted water until tender, 12-15 minutes. 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