Pork Cutlets with Dijon Sauce, April 5, 2016

Last Tuesday, I made a really down-home sort of meal Jeannene loved. Well, I did, too. Neither of us thought the steak fries I made to go with the Martha Stewart-inspired pork cutlets were wow, but they were perfectly serviceable. I think I would double the seasonings next time. My favorite part of the meal was this out-of-this-world creamy garlic dressing on romaine. It was one of the best dressings I've ever had. I based the dressing I made on a Sara Moulton recipe, making a couple modifications. 

Pork Cutlets with Dijon Sauce

6 thin pork cutlets

1 c. flour

Salt & pepper

3 eggs, beaten

1-2 c. panko

Oil for frying

1/2 c. Greek yogurt

1/2 tsp. caraway seeds

1/2 tsp. Dijon mustard

Season pork and flour with salt and pepper. Dredge pork in flour, then dip in egg, coating thoroughly. Coat in panko. Cook crisp in hot oil, about 3 minutes per side. The coating should be golden brown. Let rest on paper towel-lined plate while you whisk together the yogurt, caraway seeds, Dijon, and a little salt and pepper. Serve pork with Dijon sauce. Serves 3. 

Seasoned Steak Fries

2 russet potatoes, sliced into wedges

1/4 c. olive oil

1 tsp. paprika

1 tsp. garlic salt

1 tsp. chili powder

1 tsp. onion powder

Preheat oven to 450 degrees. Whisk everything but the potatoes together. Toss with potatoes. Spread in an even layer on a foil-lined baking sheet. Bake about 40 minutes. Serves 3.

Creamy Garlic Dressing

2 tbsp. white wine vinegar

2 tsp. Dijon mustard

A pinch of salt

A good grinding of pepper

3 cloves garlic, minced

1/4 c. Greek yogurt

1/4 c. olive oil

Whisk vinegar, Dijon, salt, and pepper together until Dijon is completely dissolved and incorporated into the vinegar. Add garlic and mix well. Gradually whisk in yogurt, then oil, beating until it comes together in a creamy dressing. Makes enough for 4-6 salads.