- Prep Time
- 1/2 pound wide egg noodles
- 1 bunch Swiss chard, stems discarded and leaves chopped
- 3 tablespoons butter
- Pinch nutmeg
- 4 boneless pork loin chops (6 ounces each), butterflied and pounded 1/4 inch thick
- 1/3 cup flour
- 2 large eggs
- 1 cup bread crumbs
- 1 teaspoon hot smoked paprika
- 1/4 cup vegetable oil
- 1 lemon, cut into 4 wedges
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.