Pork Cutlets With Potato Salad

• 1 pork tenderloin (1 pound)
• 1/2 cup all-purpose flour
• 2 eggs
• 1/4 cup fresh flat-leaf parsley
• 1 cup dry bread crumbs
• 1 3/4 tablespoons kosher salt
• 1/2 teaspoon black pepper
• 4 tablespoons olive oil
• 1 1/2 pounds new or red potatoes
• 1/3 cup heavy cream
• 2 tablespoons coarse-grain mustard
• 1 tablespoon fresh tarragon, chopped

1. Slice the tenderloin into 8 pieces and pound till they're 1/4 inch thick. Place the flour on a plate.
2. In a shallow bowl, beat the eggs. Chop the parsley. In a separate bowl, combine the bread crumbs, parsley, 1 1/2 teaspoons of the salt, and 1/4 teaspoon of the pepper. Dip each cutlet in the flour, then in the beaten egg, and finally in the bread crumbs.
3. Heat 2 tablespoons of the oil in a large skillet over medium heat. Working in batches, cook the cutlets until golden and cooked through, 2 to 3 minutes per side, using 2 more tablespoons of the oil for the second batch. Transfer to plates.
4. Meanwhile, boil the potatoes in salted water until tender, about 20 minutes. Drain and pat dry. Cut into 1-inch chunks. Return to the pot along with the cream, mustard, tarragon, the remaining salt and pepper and combine. Serve with the pork.

pork tenderloin, allpurpose, eggs, parsley, bread crumbs, kosher salt, black pepper, olive oil, red potatoes, heavy cream, coarsegrain mustard, fresh tarragon

Taken from www.myrecipes.com/recipe/pork-cutlets-with-potato-salad (may not work)