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Breaded Pork Cutlet With Pureed Sweet Potat Recipe

by Global Cookbook

Ingredients

2 x Sweet Potatoes, peel/chop 1 x Russet Potatoes, peel/chop 12 x Crackers 1/2 c. Heavy Cream 1 x Egg Salt And Pepper 2 Tbsp. Parsley, finely minced 1 can Beef Broth 1 x Clove Garlic, chopped

1 x Onion, minced 1/2 c. Dry Apples, minced 1 head Red Cabbage, finely sliced 1 Tbsp. Balsamic Vinegar 4 Tbsp. Extra virgin olive oil 2 Tbsp. Red Wine Vinegar 4 x Pork Cutlets Butter

Directions

1. MONIQUE BARBEAU BREADED PORK CUTLET WITH PUREED SWEET POTATO AND Hot CABBAGE SLAW
2. Boil sweet potatoes and russet potato till tender. Drain. Make crumbs by chopping crackers in processor. Combine with heavy cream, egg and salt and pepper. Add in finely minced parsley.
3. Combine beef broth, garlic, onion and dry apples to make a sauce. Simmer for about 10 min. Strain and reserve apples and onion. Continue to reduce sauce. Sweat finely sliced cabbage and sweat in balsamic vinegar, 2 Tbsp. of the extra virgin olive oil, and the red wine vinegar. Add in reserved apples and onions. Dredge pork cutlets in cream/egg mix then bread crumbs. Saute/fry in 2 Tbsp. extra virgin olive oil. Add in finely minced sage to sauce which 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 minced parsley.

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