Breaded Cutlets with Cucumber Tomato Salad

Step 1

Pound the 4 pork chops to 1/4 inch thickness between plastic wrap. Season both sides with salt and pepper.

Step 2

Set up three shallow dishes: 0.5 cup flour, 2 beaten eggs, and 1 cup breadcrumbs. Dredge each chop in flour, dip in egg, then coat with breadcrumbs, pressing gently.

Step 3

Heat 2 tbsp vegetable oil in a large skillet over medium-high. Cook the cutlets in a single layer, about 3-4 minutes per side, until golden brown and cooked through (internal temp 145°F).

Step 4

While cutlets cook, slice 1 cucumber and 2 tomatoes into thin rounds. Place in a bowl with 0.25 cup mayonnaise and 2 tbsp chopped dill. Toss to coat; season with salt and pepper.

Step 5

Serve the hot cutlets with the cucumber tomato salad on the side. Add red onion or a squeeze of lemon if you like.

Step 6

Let the cutlets rest for 2 minutes before serving to keep them juicy.