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Breaded Pork Cutlet with Pureed Sweet Potatoes
2 Sweet Potatoes; peel/chop
1 Russet Potatoes; peel/chop
1/2 c Heavy Cream
Salt And Pepper
2 tb Parsley; finely chopped
1 cn Beef Broth
1 Clove Garlic; minced
1 Onion; chopped
1/2 c Dried Apples; chopped
1 Head Red Cabbage; finely sliced
1 tb Balsamic Vinegar
4 tb Olive Oil
2 tb Red Wine Vinegar
4 Pork Cutlets
Boil sweet potatoes and russet potato until tender. Drain. Make crumbs by chopping crackers in processor. Combine with heavy cream, egg and salt and pepper. Add finely chopped parsley.
Combine beef broth, garlic, onion and dried apples to make a sauce. Simmer for about 10 minutes. Strain and reserve apples and onion. Continue to reduce sauce. Sweat finely sliced cabbage and sweat in balsamic vinegar, 2 tablespoons of the olive oil, and the red wine vinegar. Add reserved apples and onions. Dredge pork cutlets in cream/egg mixture then bread crumbs. Saute in 2 tablespoons olive oil. Add finely chopped sage to sauce that is reducing. Puree potatoes and whip with additional heated heavy cream, butter and salt and pepper. To serve make a bed of the cabbage, then top with potatoes and pork cutlets. Ladle sauce around the outside of the plate and garnish with chopped parsley.
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