Parmesan Encrusted Pork Cutlet, Sauteed Potatoes & Chili Butter

Merry  X-mas Everybody  🙂

After I jumped out of bed at 3.30am, thinking I’ll be late for work and realizing only after a quick shower and an even quicker breakfast (one banana and one cup of tea) that it is sunday and x-mas to boost, I took a long walk with Bella while pondering what to have for lunch. I was so hungry by mid morning that I had an early lunch  (late second breakfast ?,  or as we call it in southern Germany, “Vesper”)
Wonderful tasty breaded pork cutlet  with spicy sauted potatoes and  Scotch Bonnet & Garlic Compound Butter.

Ingredient’s :

Pork cutlet,   seasoned with salt, cayenne pepper, roasted garlic paste and lime juice
AP flour,
Whole egg,   whisked
Bread crumbs,   mixed 50/50  with grated parmesan cheese
Peanut oil,   to saute
Butter whole,   to saute

Potatoes,   sliced, blanched
Red peppers,   diced
Scallions,   sliced
Kosher salt,
Cayenne pepper,
Peanut oil,   to saute
Butter whole,   to saute

Method :

Season pork cutlet, dust with flour, dip into egg wash and bread with bread crumb / parmesan mixture. Saute in oil until almost done and golden brown. Replace oil with butter and saute until pork chop reaches 162 0n the bone. Remove absorbent paper.
Saute potatoes in oil until light golden and crisp. Add diced peppers, salt and cayenne. Drain oil and replace with whole butter. Saute until butter starts to foam and slightly changes color. To serve, sprinkle potatoes with scallion and top chop with chili butter.

Bon Appetit !   Live is Good !


  1. The Chefs’ curse. So much food, so little time.
    We are never limited by our imagination, but always by our waistline.

    Ich wünsche Ihnen Frohe Weihnachten!

    All the best to you and yours Chef Hans.

    Liked by 1 person

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