New York Chop Cutlet with 'Nduja Gnocchi and Dandelion Salad Recipe | Yummly

New York Chop Cutlet with 'Nduja Gnocchi and Dandelion Salad

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To Serve: Plate the NY Chop, ‘nduja gnocchi and dandelion salad.


  • 2 New York pork chops
  • 1/2 cup flour
  • 2 eggs (large, beaten)
  • 2 cups panko bread crumbs
  • salt
  • pepper
  • 1/4 cup oil
  • 1 tablespoon butter
  • 8 ounces gnocchi
  • 1 tablespoon butter
  • 2 tablespoons nduja
  • 1/4 cup chicken broth
  • 1 tablespoon chives (thin rings)
  • 1 cup dandelion greens (or arugula, torn)
  • 1 tablespoon lemon juice
  • 1 slice prosciutto (torn)
  • 1/4 cup Parmesan cheese (shredded)
  • 1 tablespoon extra virgin olive oil
  • salt
  • pepper
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    1. For the Pork: Arrange three containers: one with flour, one with egg, and one with panko seasoned with salt and pepper. Pound chops between two pieces of plastic wrap with a mallet or rolling pin until ¼-in. thick.
    2. Coat chops in flour, removing excess, then egg, then panko, getting as much to stick as possible.
    3. Heat oil in skillet over medium-high heat, then add butter. Avoid burning. Cook chops until golden brown on both sides and internal temperature reaches 145ºF. Let rest 3 minutes.
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