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.
1
Cut the meat and brisket into small pieces, pass them through a meat grinder or chop finely with a knife.
- Pork neck (collar): 200 g
- Raw-smoked pork belly (bacon): 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.
- 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.
- Garlic: 3 cloves
- Ginger root: 7 g
- Cilantro: 5 g
- Tarragon: 10 g
- Spring onion: 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.
- Pork neck (collar): 200 g
- Raw-smoked pork belly (bacon): 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.
- 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.
- Pork neck (collar): 200 g
- Raw-smoked pork belly (bacon): 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.
- Potato: 300 g
- Pork neck (collar): 200 g
- Raw-smoked pork belly (bacon): 50 g
- Olive oil: 60 ml
