Rachael Ray Every Day


Recipe Summary

10 mins
10 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • Serve some Swiss chard and noodles alongside each pork cutlet, with a lemon wedge for squeezing over the pork.