Stauferico cutlets with wild crust and fried potato dumplings

Schwein -

Stauferico cutlets with wild crust and fried potato dumplings

Ingredients

• 2 thick pork chops from
Bavarian style (2 ribs thick)
• Salt and pepper to taste
1 tbsp sweet mustard

For the wild crust:
• 200 g old dry bread rolls
• 10 g tarragon
• 20 g parsley
• 10 g field mustard
• 20 g nettle
• 2 spruce tops
• 10 g oregano
• ½ garlic clove
• 4 tbsp rapeseed oil
• Salt and pepper to taste
150 g soft butter

For the potato dumplings Pflanzerl:
• 250 g floury potatoes,
cooked, pressed and steamed
50 g breadcrumbs
• 100 g sour cream
• small onion, diced
and sautéed
2 eggs
• 1 egg yolk
• 100 g aromatic mountain cheese,
diced
Salt, pepper and nutmeg to taste
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preparation

Heat up the grill. Season the chops with salt, then grill briefly on both sides. Pepper one side, spread with the mustard and place the crust on top. Bake in the grill with the lid closed. Cook at a core temperature of 62 to 65 °C. If you don't like it quite so juicy and slightly pink, increase the temperature to 75 °C or 82 °C (measured in the core).

Put the roughly chopped bread rolls in the blender and add the washed, dried and roughly chopped herbs. Add salt, pepper and the garlic, preferably already grated. Blend everything thoroughly until the herbs are very fine and the breadcrumbs turn green - but don't mix for too long, otherwise the chlorophyll can turn grey. Put in a bowl and add the whipped butter, mix everything well. Lay cling film on the work surface and spread the mixture on it. Wrap tightly into a roll and refrigerate.

Add the sour cream and the sautéed onion cubes to the potato mixture. Then add the remaining ingredients and mix carefully. You should get a compact mixture that you can shape into patties using an ice cream scoop or your hands. Grill them on the grill, either in a pan or on the plancha or grill plate, until crispy on both sides. If the mixture is a little too soft, fold in a little more breadcrumbs. Optionally, you can also refine these patties with crispy bacon.


Recipe by Giuseppe Messina for
"Bayern glüht". A campaign of tested quality from Bavaria in cooperation with FIRE&FOOD.


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