Rethinking pork cutlets: Healthier sides and cooking tips

Breaded pork cutlet and classic deep-fried chips are the worst possible choice. Even for healthy individuals, such a combination can cause stomach pain, and it is absolutely forbidden for older people. A large amount of saturated fats dangerously raises cholesterol levels, increasing the risk of a heart attack.

Anyone who hasn't tried this combination doesn't know what they're missing. Instead of chips, serve pork cutlets with new potatoes. Sprinkled with fresh dill, they pair exceptionally well with a cucumber salad made from fresh cucumbers and Greek yoghurt. This is a decidedly healthier alternative to dishes fried in deep fat. 

Not sure what to serve with pork cutlet? Go for seasonal vegetables. Both pumpkin and wild mushrooms work great in risotto or the less popular—but much more nutritious—groatsotto, for example, made with barley or buckwheat groats. The plate is perfectly complemented by a rocket and cherry tomato salad.

If you can't imagine a meal other than pork cutlet with chips, try preparing them in a healthier way. The easiest way to achieve a similar effect is in the oven. Yes, even breaded pork cutlets can be made this way.

First, beat and season the cutlets, then coat them successively in flour, egg, and breadcrumbs. Instead of breadcrumbs, you can use crushed cornflakes or a mix of wheat and sunflower seeds to make them crunchier.

Place the prepared cutlets on a baking sheet lined with parchment paper. Then put them in an oven preheated to 200 degrees Celsius for 15-20 minutes.

You can make chips in the oven from potatoes, sweet potatoes, celery, or pumpkin. Pumpkin fries taste great seasoned with smoked paprika and dipped in homemade garlic sauce. If you coat them in olive oil with spices before putting them in the oven, they will be crispy on the outside and soft on the inside.