Begin by preparing your pork cutlets. Lay them flat and season both sides with salt, pepper, and chopped rosemary. Place two slices of Parma ham on each cutlet, covering the surface.
Heat olive oil in a large skillet over medium-high heat. Once hot, add the pork cutlets ham side down, and cook for about 4 minutes until the ham is crispy. Flip the cutlets and cook for 3-4 minutes until the pork is cooked. Remove from heat and let rest.
While the pork is cooking, boil the baby potatoes in salted water until they are fork-tender, about 15-20 minutes. Drain and let them cool slightly before cutting into halves or quarters, depending on their size.
To create the potato salad dressing, mix mayonnaise, whole-grain mustard, and white wine vinegar in a large bowl.
Add the warm potatoes to the dressing along with the red onion, celery, parsley, and chives. Toss everything until the potatoes are well coated.
Serve the Parma Pork cutlets with a generous helping of the potato salad on the side.
Prep: 20 minutes
Cook: 15 minutes
Total Time: 35 minutes
Servings: 4Cooking Time: 15 minutesTotal Time: 35 minutesKcal: 640 per serving