Breaded Pork Cutlet W/pureed Sweet Potat
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Breaded Pork Cutlet W/pureed Sweet Potat
  Pork    Sweet    Meat  
Last updated 6/12/2012 1:10:21 AM. Recipe ID 37535. Report a problem with this recipe.
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      Title: Breaded pork cutlet w/pureed sweet potat
 Categories: Meat
      Yield: 4 Servings
      2    Sweet Potatoes; peel/chop
      1    Russet Potatoes; peel/chop
     12    Crackers
    1/2 c  Heavy Cream
      1    Egg
           Salt And Pepper
      2 tb Parsley; finely chopped
      1 cn Beef Broth
      1    Clove Garlic; minced
      1    Onion; chopped
    1/2 c  Dried Apples; chopped
      1    Head Red Cabbage; finely
      1 tb Balsamic Vinegar
      4 tb Olive Oil
      2 tb Red Wine Vinegar
      4    Pork Cutlets
  Boil sweet potatoes and russet potato until tender.  Drain.  Make
  crumbs by chopping crackers in processor.  Combine with heavy cream,
  egg and salt and pepper.  Add finely chopped parsley.
  Combine beef broth, garlic, onion and dried apples to make a sauce.
  Simmer for about 10 minutes.  Strain and reserve apples and onion.
  Continue to reduce sauce. Sweat finely sliced cabbage and sweat in
  balsamic vinegar, 2 tablespoons of the olive oil, and the red wine
  vinegar.  Add reserved apples and onions. Dredge pork cutlets in
  cream/egg mixture then bread crumbs. Saute in 2 tablespoons olive
  oil. Add finely chopped sage to sauce that is reducing. Puree
  potatoes and whip with additional heated heavy cream, butter and salt
  and pepper. To serve make a bed of the cabbage, then top with
  potatoes and pork cutlets. Ladle sauce around the outside of the
  plate and garnish with chopped parsley.

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Recipe ID 37535 (Apr 03, 2005)

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