Pork Cutlets with Creamy Blue Cheese Dressing and Fingerling Potatoes

Preheat the oven to 350°F (175°C). In a large baking pan, toss potatoes with oil and season generously with salt and pepper. Spread potatoes in a single layer and roast 45 minutes until crispy.

Meanwhile, make the dressing. Put cheese, sour cream and mayonnaise in a small bowl and stir together with a fork, mashing a little to break up the cheese. Add lemon juice and season to taste with salt and pepper.

Prepare pork while the potatoes roast. Pound pork with a flat meat mallet or the bottom of a heavy saucepan to flatten. Put flour on a dinner-size plate and season generously with salt and pepper; mix with a fork to distribute seasoning.

Melt butter and oil in a large skillet over medium-high heat until hot. Dredge pork in the seasoned flour, pat off the excess. Add cutlets to hot oil and fry for 2 minutes on each side until golden brown, turning once.

Transfer to warmed dinner plates. Toss together the mint and arugula and make a little pile on each plate to the right of the potatoes. Drizzle blue cheese dressing all over the top and serve with lemon wedges.