Cotoletta di maiale, purè e aceto balsamico


 

For the pork cutlet:

  • 500 g bone-in pork loin
  • 1 egg
  • flour
  • breadcrumbs
  • Panko
  • seed oil for frying
  • salt
  • Pepper

For the mashed potatoes:

  • 350 g boiled potatoes
  • 80 ml milk
  • 30 g butter
  • 30 ml extra virgin olive oil
  • salt
  • Pepper

To serve:

  • Balsamic Vinegar

Cutlets are always popular and are an indispensable sin of gluttony. With mashed potatoes it is a classic, but with balsamic vinegar it turns into a refined second course. Test yourself with the recipe for pork cutlet, mashed potatoes and balsamic vinegar, you will be won over.

There are few tricks for a perfect cutlet: quality raw materials, a double breading - for an extra crispy result - and cooking to be monitored at the heart, first in oil and then in the oven.

The combination that this cutlet makes is with the balsamic vinegar of Modena IGP Amo Essere Excellent, the sweet and pungent note best accompanies the dish and balances the richness of flavour.

 Add it alone when serving, every bite will be a feast for the plate.


ENJOY YOUR MEAL

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