Crispy Breaded Pork Cutlet with Mashed Potatoes and Balsamic
Ingredients
Pork cutlet
- 500g pork loin with bone
- 1 egg
- flour
- breadcrumbs
- panko
- oil for frying
- salt
- pepper
Mashed potatoes
- 350g potatoes
- 80ml milk
- 30g butter
- 30ml extra virgin olive oil
- salt
- pepper
Serving
- balsamic vinegar
Preparation
Seal the bone of the pork loin with plastic wrap and kitchen twine to prevent contamination during breading.
Prepare a mixture of flour, salt, and pepper in a container and coat the pork loin with it.
Dip the pork in beaten egg, then in a mix of panko and breadcrumbs for double breading.
Fry the breaded pork in seed oil at 170°C until golden brown.
Transfer to an oven at 140°C and bake until the internal temperature reaches 55°C, about 15 minutes.
Remove from oven and let rest until internal temperature reaches 62°C, then cut into five even pieces.
Meanwhile, boil the potatoes until tender.
Pass the boiled potatoes through a fine-mesh sieve.
Mash the sieved potatoes with milk, butter, olive oil, salt, and pepper to make the puree.
Serve the pork cutlet with the mashed potatoes and drizzle with balsamic vinegar.
Tips
Use stale bread for the breadcrumbs to improve flavor.
Use a meat thermometer to ensure the pork reaches the correct internal temperature.
