Pork cutlets with tarragon and potatoes

2 servings

35 minutes

Pork cutlets with tarragon and potatoes are a fragrant and juicy dish of Russian cuisine rooted in home cooking traditions. The combination of pork neck and smoked brisket gives the cutlets a rich flavor, while added herbs and spices like tarragon, cilantro, rosemary, and thyme create an exquisite aroma. Potatoes baked in fragrant oil make a wonderful side dish by absorbing juices and spices. Ginger and garlic add a light spiciness to the dish, making it especially appealing to lovers of vibrant flavors. These cutlets are perfect for a cozy family dinner or festive gathering, and their appetizing appearance and balanced taste will surely captivate gourmets.

Energy value per serving

• Calories: 958.5
• Proteins: 20.8g
• Fats: 79.5g
• Carbohydrates: 41.4g

Ingredients

• Tarragon: 10 g
• Smoked brisket: 50 g
• Pork neck: 200 g
• Ginger root: 7 g
• Garlic: 3 clove
• Coriander: 5 g
• Green onions: 10 g
• Wheat flour: 24 g
• Potato: 300 g
• Rosemary: 5 g
• Thyme: 2 g
• Olive oil: 60 ml

Cooking steps

1. Cut the meat and brisket into small pieces, pass them through a meat grinder or chop finely with a knife.

   Required ingredients:

   • Pork neck: 200 g
   • Smoked brisket: 50 g

2. Crush, clean, and finely chop 2/3 of the garlic, separate the rosemary and thyme leaves from the stems and finely chop them, mix the herbs with the chopped garlic and 3 tablespoons of olive oil, and let it steep.

   Required ingredients:

   • Garlic: 3 cloves
   • Rosemary: 5 g
   • Thyme: 2 g
   • Olive oil: 60 ml

3. Crush the remaining garlic, peel the ginger; blend the garlic, ginger, cilantro, tarragon, onion, and 3 tablespoons of olive oil until smooth.

   Required ingredients:

   • Garlic: 3 cloves
   • Ginger root: 7 g
   • Coriander: 5 g
   • Tarragon: 10 g
   • Green onions: 10 g
   • Olive oil: 60 ml

4. Add the blended mixture to the meat, season with salt and pepper, mix well, and refrigerate for half an hour.

   Required ingredients:

   • Pork neck: 200 g
   • Smoked brisket: 50 g

5. Cut the potatoes into wedges, place them on a baking sheet, drizzle with fragrant oil, and bake in a preheated oven at 200 degrees for 15 minutes, saving the juices from baking.

   Required ingredients:

   • Potato: 300 g
   • Olive oil: 60 ml

6. Make patties from minced meat, coat them in flour; heat 1 tablespoon of olive oil in a pan and fry the patties over medium heat for 5 minutes, flipping them.

   Required ingredients:

   • Pork neck: 200 g
   • Smoked brisket: 50 g
   • Wheat flour: 24 g
   • Olive oil: 60 ml

7. Place the cutlets and potatoes on a plate, drizzle with the oil used for baking the potatoes, and serve.

   Required ingredients:

   • Potato: 300 g
   • Pork neck: 200 g
   • Smoked brisket: 50 g
   • Olive oil: 60 ml