Pork Cutlets with Potatoes and Fried Cabbage
Considered by many the king of pork cuts, pork chops are satisfyingly tender and have ruled Polish cuisine since the nineteenth century. We present you with a delicate slice of meat in a crispy coating, served with potatoes & dill and fried cabbage.
Ingredients
| 2 SERVINGS | 4 SERVINGS | |
|---|---|---|
| MEAT | ||
| – pork cutlets | 2 | 4 |
| – granulated garlic | 1 tsp | 2 tsp |
| – egg | 1 M | 1 L |
| – breadcrumbs | 6 tbsp | 12 tbsp |
| POTATOES | ||
| – potatoes | 4 | 8 |
| – dill | 1/4 bunch | 1/2 bunch |
| FRIED CABBAGE | ||
| – white cabbage | 1/2 small head | 1 small head |
| – dill | 1/4 bunch | 1/2 bunch |
| – butter | 50 g | 75 g |
| – Vegeta spice | 1 tsp | 2 tsp |
You will need
salt, pepper, vegetable oil, wheat flour, milk, 1 medium onion, large pot, medium pot, frying pan, bowl, masher, paper towel.
*** Where necessary, in the meal preparation instructions, we provide ingredient quantities for 2 servings (4 servings).***
| NUTRIENTS | 100g | 1 SERVING |
|---|---|---|
| Energy | 324.7 kJ | 3851.0 kJ |
| Energy | 77.6 kcal | 920.0 kcal |
| Fat | 3.3 g | 39.3 g |
| of which saturates | 1.6 g | 19.3 g |
| Carbohydrate | 7.8 g | 92.8 g |
| of which sugars | 3.4 g | 40.2 g |
| Added Sugar | 0.0 g | 0.0 g |
| Protein | 4.2 g | 49.6 g |
| Salt | 0.3 g | 3.3 g |
Recipe
1.
Pound the chops to tenderise them.
2.
OPTIONAL: Peel 1 small onion, chop and divide it into two parts; the first half to use for the marinade and the second half to add to the fried cabbage.
Pour half a glass of milk into a deep plate and add half the chopped onion. Put the chops into the “marinade” and ensure they are completely covered by the milk with onions, cover the plate and put in the fridge for at least an hour (preferably a day). You can skip this step, but if you want the meat to be extremely tender and aromatic, try this culinary trick used by some of the best chefs.
After removing from the milk marinade, or just breaking the cutlets, sprinkle them with salt, pepper, granulated garlic, and sprinkle with flour to help absorb moisture and make the breadcrumbs crunchier.
3.
Chop the dill and divide it into two parts.
Chop the cabbage, rinse it in hot water, then put in a large pot. Add the diced onion to the cabbage (optional). Add the butter and simmer it for 20-25 minutes, stirring it occasionally. If necessary, add water to prevent the cabbage from sticking to the bottom of the pot. After 10 minutes of stewing, when the cabbage softens slightly, add Vegeta seasoning, stir and keep simmering until the cabbage becomes soft. Once stewed, add half the chopped dill.
4.
Peel the potatoes and cut them in half. Boil 1 litre (2 litres) of water with 2/3 tbsp (1 and 1/3 tbsp) of salt. Put the potatoes into the boiling water and cook for about 20 minutes until tender.
Meanwhile, beat the egg and prepare a plate of breadcrumbs. Dip the cutlets previously sprinkled with flour in the egg then thoroughly coat them with breadcrumbs.
5.
In a frying pan, heat 3 tablespoons of oil, then put your chops on the well-heated oil and fry until golden brown, 3 minutes on each side. Put a paper towel on the plate and place the fried chops on it to drain the excess fat.
6.
same fire used for cooking. Add the remaining dill and mix.
Place a portion of potatoes, a delicious golden pork chop and a portion of fried cabbage on the plates.
Enjoy your meal!
