PORK CUTLETS WITH MASHED SWEET POTATOES AND CARAMELIZED APPLES

JON MICHELENA

 

PORK CUTLETS WITH MASHED SWEET POTATOES AND CARAMELIZED APPLES 

 

This breaded pork cutlets are fried, served with mashed sweet potatoes and a caramelized gala apples with raisins.

 

 

SERVINGS: 6

 

INGREDIENTS FOR PORK CUTLETS

420 gr. / 15 oz./ pork loin

1 clove garlic, minced

1 tsp salt.

1/4 tsp. Ground pepper

1 tbsp. Chopped oregano leaves

1 tbsp. Chopped thyme leaves

1/2 cup all-purpose white flour

2 eggs beaten

1 and 1/2 cups Panko breadcrumbs

 

PORK CUTLETS PREPARATION

Cut the pork loin into thin cutlets.

Put them between plastic film and pound  them with a kitchen hammer on both sides.

Season them with salt, pepper, garlic, thyme and oregano.

Coat the scallops in flour, egg and bread crumbs. Put them on a plate and refrigerate them for 1/2 hour.

Fry them on both sides until golden brown.

 

MASHED SWEET POTATOES

5 sweet potatoes, peeled

2 tbsp. Butter

1/8 tsp. Salt

1/8 tsp. Cinnamon powder

 

MASHED SWEET POTATOES PREPARATION

Cut the peeled sweet potatoes into chunks. Put in water and cook until soft.

Add the butter, salt, ground cinnamon and puré the potatoes

Serve with the fried pork cutlets.

 

CARAMELIZED APPLES

3 gala apples, peeled and cut into thin wedges

2 tbsp. Butter

1 tbsp. Brown sugar

1/4 cup of raisins

1/4 cup of white wine

1/4 cup whiskey

 

CARAMELIZED APPLES PREPARATION

Melt the butter, add the apples and simmer for about 4 minutes.

Add the rest of the ingredients and let the apples cook slowly and the liquid evaporate until they caramelize.

Serve with the sweet potato and fried pork scallops.

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 Serve the fried pork cutlets with mashed sweet potatoes and caramelized apples.