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
Place a pot of water on to boil for egg noodles. 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. 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. 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. 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.
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. Serve Swiss chard and noodles alongside cutlets and serve lemon wedges to squeeze over the cutlets just before you eat them.
This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to www.yum-o.org.