Pork cutlet reimagined: A sweet twist on tradition
Pork cutlet is a dish that has graced tables for generations. Its crispy coating and succulent meat and tangy honeyed cabbage create an unforgettable taste. In this article, we'll guide you in preparing this iconic meal, which will surely impress you and your guests.
. One of the dishes that perfectly fits a Sunday dinner 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 amaze everyone at home? Here’s the recipe along with a few practical tips.
Pork cutlet with honeyed cabbage – tradition with a new twist
Traditionally served with potatoes and a salad, in this version, it gains a new, refined touch thanks to the addition of honeyed cabbage. It's the perfect dish for Sunday dinner—easy to prepare yet full of rich flavours that linger in your memory.
To prepare a perfect pork cutlet, high-quality meat is essential, along with the correct technique for coating and frying. The addition that elevates this dish 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,
- 120 grams of breadcrumbs,
- 3 tablespoons of semolina flour,
- 50 grams of lard,
- Salt and pepper.
Honeyed Cabbage:
- 225 grams of sauerkraut,
- 1/2 onion,
- 2 tablespoons of honey,
- 1 lemon (juice and zest),
- 25 grams of lard,
- 5 grams of parsley,
- Salt and pepper.
Step by Step to Culinary Success:
- Prepare the meat: Pound the pork with a mallet, seasoning with salt and pepper. For a more distinct flavour, 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 remains juicy.
- Prepare the cabbage: Sauté the sauerkraut with onions, add honey and 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, consider using oatmeal or nuts. Spice enthusiasts might add a pinch of chilli or cayenne pepper to the cabbage.
