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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
-sliced
1 tb Balsamic Vinegar
4 tb Olive Oil
2 tb Red Wine Vinegar
4 Pork Cutlets
Butter
From: LD Goss ldgoss@METRONET.COM
Date: Mon, 15 Jul 1996 14:33:57 -0500
READY…SET…COOK! SHOW #RS0404 AIR DATES: 1/17/96, 1/18/96, 1/20/96 CHEF
MONIQUE BARBEAU BREADED PORK CUTLET WITH PUREED SWEET POTATO AND WARM
CABBAGE SLAW
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.
EAT-L Digest 14 July 96
From the EAT-L recipe list. Downloaded from Glen’s MM Recipe Archive,
Yields
4 Servings
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