John Myers
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Cooking: Small Cutlets from Fillet with Onion, Garlic and Potato Mash
The perfect cooking: small cutlets from fillet with onion, garlic and potato mash recipe with a picture and simple step-by-step instructions.
- 1 little one Pork tenderloin
- 1 Egg
- 2 El Flour
- 4 El Breadcrumbs
- Salt and pepper
- Clarified butter
Mashed potatoes:
- 300 g Floury potatoes
- 1 Onion
- 3 Toes Garlic
- 1 shot Milk
- Salt and pepper
- Nutmeg
- 3 El Clarified butter
- 1 El Butter
Vegetables:
- 250 g Beans green fresh
- 1 tbsp Butter
- Salt
- Savory spice
- For the mash, cut the onions and garlic into cubes and fry them in clarified butter until light brown.
- Peel the potatoes and cook them in salted water until soft, then mash the onion and garlic mixture and add some warm milk, butter, salt, pepper and muskalt. Mix everything well and season to taste.
- Boil the beans in salted water until soft, then toss with butter and savory and season to taste.
- Cut the fillet into pieces approx. 3 cm wide and pound them flat. Season with salt and pepper on both sides. Then turn first in flour, then in egg and finally in breadcrumbs, fry in hot clarified butter until golden.
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