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Pork Cutlet With Mashed Potatoes

Pork Cutlet

4 Servings



This week's meal kit pairs beautifully with our featured Sukuma Wiki recipe.

What You Will Need:


  • 4 Pork Cutlets

  • 8 oz Panko Breadcrumbs

  • 3 Eggs

  • ½ cup Water

  • 1 cup Flour

  • 2 Tablespoons Cookhouse Seasoning Mix

  • 2 cup Soybean Oil


Preparation:


1. Get out three large bowls.


2. In the first bowl add the flour and half the seasoning mix into the flour


3. In the second bowl crack the eggs, add the water and whisk together.


4. In the third bowl add the panko breadcrumbs.


5. In a large sauté pan or cast-iron pan, heat the oil on medium heat to 360 degrees.


**Chef Tip** Check that the oil is ready by sprinkling a few breadcrumbs in to see if they sizzle


6. To bread the pork, cover each piece in flour, fully submerge into the egg/water mixture and then coat with panko breadcrumbs and place on a plate.



**Chef Tip** When you are coating in panko, place the pork in the bowl and use the palm of your hand to press the panko into the cutlet until completely covered


7. Fry the pork in small batches, only cooking 2 or 3 at a time, you want the pork to be fully touching the pan and spaced about an inch from each other to allow them to fry properly.


8. Fry each side for 1-2 minutes or until golden brown, flip and repeat on the other side.




9. When each piece is done cooking, remove from the pan and place on a plate lined with paper towels to soak up any excess oil.


10. Liberally season the cutlets with seasoning mix


Mashed Potatoes

4 Servings




What You Will Need:


  • 2.5 lb Yukon Gold Potatoes

  • 2 Tablespoons Soybean Oil

  • 5 cloves garlic

  • 1 cup Cream

  • ½ lb Butter

  • 2.5 teaspoon Kosher Salt

  • 2 teaspoon Pepper

Preparation:


1. Peel all potatoes and cut into quarters.


2. Place in a pot and cover with water and simmer over medium heat until soft enough to pierce with a fork.


3. While the potatoes are cooking, mince the garlic and saute the garlic in the oil until cooked through, but not browned. Add the cream and bring to a boil. Add butter and heat until almost melted.


4. Add the butter to the garlic and oil and let melt with the heat off while the potatoes finish cooking.


5. When the potatoes are ready, strain the water off and let sit in the strainer for one minute to completely drain.


6. Return to the pot and add the melted garlic butter and mash with a potato masher or large fork.



7. Season with salt and pepper and keep covered until serving.


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