Pork Cutlet with Mashed Potatoes

Ingredients

• 600 g starchy potatoes
• Salt
• 1 Zucchini
• 1.5 red bell peppers
• 3 tomatoes
• 1 Garlic clove
• olive oil
• black pepper (freshly ground)
• Lemon juice
• 4 pre-cooked pork cutlets (about 150 g each)
• flour (for dredging)
• 1 egg
• 150 g breadcrumbs
• 2 tbsp clarified butter
• 200 ml milk
• 2 tbsp butter
• Nutmeg (freshly grated)

Instructions

1. 1.

   Peel, wash, and roughly chop the potatoes; boil in salted water for about 30 minutes until tender.

2. 2.

   Wash and trim the zucchini, cut lengthwise into halves, then slice into 1 cm thick rounds. Wash the bell peppers, halve them, remove seeds and white membranes, and dice into 1 cm pieces. Blanch the tomatoes, shock, peel, quarter, seed, and finely chop them.

3. 3.

   Peel the garlic, finely mince it, and sauté in a hot pan with 2 tbsp oil until translucent. Add the zucchini and bell pepper, cook briefly, then stir in the tomatoes. Season with salt and pepper, simmer for about 5 minutes over medium heat, and finish with lemon juice and thyme.

4. 4.

   Rinse the cutlets, pat dry, flatten them slightly, season with salt and pepper. Dredge first in flour, then dip in beaten egg, and finally coat with breadcrumbs. Press the coating firmly onto each cutlet. Fry the coated cutlets in a hot pan with melted clarified butter until golden brown on all sides.

5. 5.

   Drain the cooked potatoes, let them steam dry briefly, mash through a potato press, and blend with milk and butter to create a smooth purée. Season with salt, pepper, and nutmeg.

6. 6.

   Plate the mashed potatoes, top with the pork cutlet and sautéed vegetables, and serve immediately.