5 Easy Dinners

THE TABLE - Cheeseburger tostadas, a chicken and ramen salad, and more

- Marianne Williams,Morgan Hunt Ward

#1. Crispy Pork Cutlets with Caesar Salad

ACTIVE TIME 30 MINUTES TOTAL TIME 30 MINUTES SERVES 4

✓ Quick Cooking

3 oz. Parmesan cheese, divided

⅓ cup plain whole-milk Greek yogurt

3 anchovy fillets, mashed

6 Tbsp. extra-virgin olive oil, divided

½ tsp. kosher salt, divided

2 large eggs

⅔ cup seasoned dry breadcrumbs

4 (4-oz.) boneless pork chops, pounded ¼ inch thick and patted dry

1 medium head romaine lettuce, chopped (about 7 cups)

½ cup thinly sliced radishes

Flaky sea salt and freshly ground black pepper, for garnish

Finely grate 2 oz. cheese on small holes of a box grater (about ½ cup). Whisk together yogurt, anchovies, half of the grated cheese, ¼ cup water, 2 Tbsp. oil, and ¼ tsp. salt in a medium bowl until smooth. Chill dressing until ready to use.

Whisk together eggs and 1 Tbsp. water in a large shallow dish. Stir together breadcrumbs and remaining ¼ tsp. salt and grated cheese in a separate dish. Dip 1 pork chop at a time into egg mixture, let excess egg drip off, then dredge in breadcrumb mixture. Transfer to a large plate; repeat process with remaining pork chops.

Heat 2 Tbsp. oil in a large skillet over medium. Add 2 coated pork chops; cook until golden and crisp and a thermometer inserted into thickest portion of chops registers 140°F, 2 to 3 minutes per side. Transfer to a paper towel-lined plate. Wipe skillet clean, and repeat process with remaining 2 Tbsp. oil and pork chops.