Crispy Pork Cutlets with Cabbage-Ham Mash

Butterfly (slice) the pork tenderloin lengthwise, cutting to within 1/2-inch of the bottom of the tenderloin; open tenderloin like a book. Place a heavy food-storage bag over pork and flatten with a meat mallet to 1/4-inch thickness. Cut pork into 4 cutlets; season both sides with lemon pepper.

Place potatoes in a large saucepan of cold water to cover; bring to a boil. Boil 12 minutes or until almost tender. Stir in cabbage and continue to boil 3 minutes or until potatoes are very tender. Drain in a colander, reserving 1/2-cup cooking water.

Melt 1 tablespoon of the butter in the same saucepan and sauté ham over medium heat 3 minutes or until lightly browned. Remove from heat. Add potato mixture and reserved cooking water; mash until potatoes are creamy with some small lumps. Season with salt and pepper. Cover and keep warm.

Dredge pork cutlets in flour, tap off excess flour, then dip them into egg and coat in breadcrumbs. Heat oil and remaining 1 tablespoon butter in a large nonstick skillet over medium-high heat. Fry cutlets, 2 at a time, 1 1/2 minutes per side, until golden and crisp. Drain on paper towels. Serve with cabbage-ham mash and lemon wedges.