Mustard-crusted pork cutlets with asparagus potato salad
Votes: 4
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 533, total fat 31 G., saturated fats 8 G., proteins 34 G., carbohydrates 29 G., fiber 4 G., cholesterol 86 mg, sodium 675 mg, sugar 0 G.
Calories 533, total fat 31 G., saturated fats 8 G., proteins 34 G., carbohydrates 29 G., fiber 4 G., cholesterol 86 mg, sodium 675 mg, sugar 0 G.
To make delicious natural pork loin cutlets, simply brush them with grainy mustard, roll them in breadcrumbs with chopped fragrant tarragon, and pan-fry until golden brown. No marinating required! Serve with potato salad with asparagus and tarragon in a light sour cream dressing.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g red potatoes, cut into 1 cm pieces.
- 1 small bunch asparagus, trimmed and cut into 1cm pieces.
- 3 tbsp. breadcrumbs
- 2 tbsp chopped fresh tarragon
- 4 natural boneless pork cutlets (2 cm thick, total 600 g)
- 1 teaspoon paprika
- 2 tbsp. grainy mustard
- 3 tablespoons of vegetable oil
- 1/4 cup low-fat sour cream
- 2 tablespoons white wine vinegar
- 0.5 cup torn fresh basil
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Recipes with similar ingredients: pork loin, red potatoes, asparagus, wine vinegar, sour cream, basil, tarragon, paprika, whole grain mustard
Cooking the dish according to the recipe:
- Place the potatoes in a medium saucepan and cover with cold water to a depth of 2 cm; season with salt. Bring to a boil, then reduce heat to medium and simmer until tender, about 9 minutes, adding the asparagus 2 minutes before the end of the cooking time. Drain.
- Meanwhile, mix breadcrumbs In a shallow dish, pat the pork with 1 tablespoon of tarragon. Sprinkle the pork with 1/2 teaspoon of salt, freshly ground black pepper, and paprika. Spread 1 tablespoon of mustard on one side of the patties, then press them mustard-side down into the breadcrumbs to help them adhere.
- Heat vegetable oil in a large nonstick skillet over medium heat. Add the pork chops, breadcrumb-side down, and fry until golden brown and medium-rare, about 4 minutes per side.
- In a large bowl, combine sour cream, vinegar, and the remaining 1 tablespoon mustard and tarragon. Add the potatoes and asparagus, basil, 1/4 teaspoon salt, and a few freshly ground black pepper; toss to combine. Serve with the roast pork.
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