Pork cutlet charms with a honeyed twist on tradition
Its crispy coating and juicy meat, combined with tangy honeyed cabbage, create an unforgettable taste. In this article, we'll show you how to prepare this iconic dinner to impress both yourself and your guests.
One dish that fits perfectly into this atmosphere is pork cutlet with honeyed cabbage. Combining a classic golden cutlet with tangy, sweet, and sour cabbage creates a harmonious feast for the palate. How do you prepare this culinary delight to impress everyone at home? Here’s the recipe and a few practical tips.
Pork cutlet with honeyed cabbage – tradition with a new twist
Traditionally served with potatoes and a salad, this version gains a new, refined dimension thanks to the addition of honeyed cabbage. It's the perfect dish for a Sunday dinner – simple to prepare but full of rich flavours that linger in your memory.
To prepare a perfect pork cutlet, high-quality meat is essential, along with the proper technique for coating and frying. The ingredient that elevates this dish to a higher level is aromatic cabbage with honey and lemon – an ideal balance of sweetness, acidity, and freshness.
How to prepare pork cutlet with honeyed cabbage?
The Cutlets:
- 450 grams of pork loin,
- 2 eggs,
- 250 millilitres of breadcrumbs,
- 45 millilitres of semolina flour,
- 50 grams of lard,
- Salt and pepper.
Honeyed Cabbage:
- 230 grams of sauerkraut,
- 1/2 onion,
- 2 tablespoons of honey,
- 1 lemon (juice and zest),
- 25 grams of lard,
- 6 grams of parsley,
- Salt and pepper.
Step by Step to Culinary Success:
- Prepare the meat: Pound the pork with a mallet, and season with salt and pepper. For a more distinct flavour, you can marinate the meat in your favourite herbs or spices.
- Breading: Coat the cutlets in flour, beaten egg with semolina, and breadcrumbs. Repeat the process for a crunchier coating.
- Frying: Fry the cutlets in heated fat until golden. It’s important to ensure the oil is well heated so that the coating is crispy and the meat is juicy.
- Prepare the cabbage: Sauté the sauerkraut with onions, add honey, spices, and simmer until tender. Finally, add butter and chopped parsley.
Pork cutlet with honeyed cabbage serves as an excellent base for culinary experiments. You can add apples, raisins, or plums to enhance its flavour. Instead of traditional breadcrumbs, you can use oatmeal or nuts. Spice lovers can add a pinch of chili or cayenne pepper to the cabbage.
