Pork Cutlets with Tarragon and Potatoes
⏳ Time
35 minutes
🥕 Ingredients
12
🍽️ Servings
2
Description
Pork Cutlets with Tarragon and Potatoes
Ingredients
- Tarragon - 0.4 oz
- Semi-Smoked Sausage - 1.8 oz
- Pork Neck - 7.1 oz
- Grated Ginger Root - 0.2 oz
- Garlic - 3 cloves
- Cilantro - 0.2 oz
- Scallions - 0.4 oz
- Wheat Flour - 0.8 oz
- Salad Potatoes - 10.6 oz
- Rosemary - 0.2 oz
- Thyme - 0.1 oz
- Olive Oil - 2 fl oz
Step by Step guide
Step 1
Cut the meat and bacon into small pieces, pass through a meat grinder or chop finely with a knife.
Step 2
Crush, peel, and finely chop 2/3 of the garlic, separate the leaves of rosemary and thyme from the stems and finely chop them, mix the herbs with the finely chopped garlic and 3 tablespoons of olive oil, and let it steep.
Step 3
Crush the remaining garlic, peel it, and peel the ginger; blend the garlic, ginger, cilantro, tarragon, onion, and 3 tablespoons of olive oil until smooth.
Step 4
Add the blended mixture to the meat, season with salt and pepper, mix, and refrigerate for half an hour.
Step 5
Cut the potatoes into wedges, place them on a baking sheet, drizzle with the aromatic oil, and bake in a preheated oven at 200°C for 15 minutes, reserving the juices from baking.
Step 6
Shape the minced meat into cutlets, coat them in flour; heat 1 tablespoon of olive oil in a pan and fry the cutlets over medium heat for 5 minutes, turning them.
Step 7
Place the cutlets and potatoes on a plate, drizzle with the oil used to bake the potatoes, and serve.
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