Crispy pork cutlets with mushroom gravy and a rich German-style potato salad.
What you will need
1 1/2 lb Boneless Pork Chops
1/2 cup AP Flour
3/4 cup Breadcrumbs
Salt, as needed
Pepper, as needed
2 lb Yukon Gold Potatoes
1 bunch Scallions
1 cup Beef Broth
2 Tbsp White Vinegar
3 Tbsp Unsalted Butter
8 oz. Mushrooms
1 clove Garlic
3 tablespoons unsalted butter
4 Tbsp AP Flour
2 cups Beef Broth(Nutritional facts 169 calories, 7.94 g fat, 15.42 g carbohydrates, 9.47 g protein, 104 mg cholesterol, 331 mg sodium)
How to cook
Gather the ingredients.
Place the potatoes in a pot with enough cold water to submerge. Place the pot over medium heat. Set a timer for 45 minutes. If the water begins to boil, reduce the temperature to hold the water at a very gentle simmer. Potatoes are done cooking when a knife or cake tester passes into the center of the largest potato with little resistance.
Meanwhile, cleanup the scallions and slice thin.
After boiling, the skin of the potatoes should come off easily. Just drag your thumbs across the surface of the potato to break the skin and slide it off. Scrape gently with a knife to remove any stubborn scraps of skin that won't let go.
Cut the potatoes in half lengthwise, then lay the halves on their flat side and slice to around 1/4" in thickness.
Place the beef broth in a sauce pot over high heat.
Add the vinegar.
Stir in the butter. Boil the broth for about 5 minutes to reduce slightly.
Slide the sliced potatoes into the broth.
Simmer, stirring often, until the broth thickens to a gravy, thick enough to coat the potatoes.
Fold in the sliced scallions.
Season with a little salt and black pepper as needed.
Your mushrooms may need a rinse before cutting, so first check for any soil. Then, slice away any tough or darkened portions of the mushroom stems. Group the mushrooms into a grid, stem facing upwards. Slice first in half, then into quarters.
Peel the garlic cloves and chop or crush finely.
Melt butter in a large pan over medium heat.
Slide the quartered mushrooms into the melted butter. Allow them to cook, stirring frequently, for about 5 minutes.
Stir in the crushed garlic.
Then, stir in the flour.
Add a little crushed black pepper. Spices benefit from a little heat to get them going. Toast the flour and pepper, stirring constantly for a few minutes.
Stir in the beef broth. Stir to break up any chunks of flour. Bring the gravy to a simmer.
Simmer, stirring frequently, until the gravy reaches your desired consistency. Keep in mind that it will continue to thicken as it cools. When you like the thickness, adjust the seasoning with a little salt and pepper.
Set out 3 shallow dishes, one for each layer of coating. The pork cutlets will be dredged in flour, coated in egg, and then finally coated in breadcrumbs.
Place the flour in the first dish. Season lightly with salt and pepper and mix it up.
Crack the eggs into the second dish and whip them up.
Place the breadcrumbs in the third and final dish.
Pound the pork chops out to less than 1/4" thick with a heavy meat tenderizer .
Coat the pounded cutlets thoroughly in flour.
Transfer the cutlet into the bread crumbs. Press the cutlet down into the breadcrumbs to coat completely. Repeat this series with the remaining cutlets.
Transfer the flour-coated cutlet into the beaten egg and again, coat thoroughly.
In a heavy skillet over medium-high heat, warm the oil until it is just beginning to smoke.
Place a breaded cutlet gently in the hot oil. Cook until browned on one side. If your pan does not heat evenly, you may need to rotate the cutlet half way through cooking.