Kotlety z kremowymi ziemniakami (Drukuj)
Soczyste kotlety wieprzowe serwowane z kremowymi ziemniakami w aromatycznym sosie musztardowym, gotowe w 40 minut.
# Składniki:
→ Meats
01 -
4 pork cutlets (about 150g each)
→ Vegetables
02 -
500g new potatoes
03 -
2 tablespoons olive oil
04 -
1 tablespoon fresh parsley, chopped
→ Condiments
05 -
2 tablespoons Dijon mustard
06 -
100ml heavy cream
07 -
Salt and pepper to taste
# Kroki wykonania:
01 -
Preheat the oven to 200°C (400°F).
02 -
Wash the new potatoes and boil them in salted water for about 15 minutes or until tender. Drain and set aside.
03 -
In a large skillet, heat olive oil over medium heat. Season the pork cutlets with salt and pepper. Cook the pork cutlets for 5-7 minutes on each side until golden brown and cooked through. Remove from skillet and keep warm.
04 -
In the same skillet, reduce heat and add the Dijon mustard and heavy cream, stirring to combine. Cook for 2-3 minutes until slightly thickened.
05 -
Add the boiled new potatoes to the skillet, tossing to coat them in the mustard sauce. Cook for an additional 2 minutes.
06 -
Serve the pork cutlets topped with the mustard sauce and new potatoes on the side, garnished with fresh parsley.
# Uwagi:
01 -
For a lighter version, substitute heavy cream with Greek yogurt.
02 -
Pair with a crisp white wine, such as Sauvignon Blanc.