Breaded Pork Cutlets With Root Veg Mash And Sage Gr

Name: Breaded Pork Cutlets With Root Veg Mash And Sage Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups chopped turnips; 1 cup chopped Yukon gold potato; 3/4 cup chopped peeled Fuji apple; 1 bay leaf; 1/4 cup light sour cream; 2 tablespoons unsalted butter, softened and divided; 3/4 teaspoon kosher salt, divided; 3/4 teaspoon freshly ground black pepper, divided; 4 (4-ounce) center-cut boneless pork cutlets; 1/2 cup quick-mixing flour (such as Wondra), divided; 1 large egg, lightly beaten; 2 tablespoons canola oil, divided; 1 1/2 cups unsalted chicken stock (such as Swanson); 1 teaspoon chopped sage

Servings: persons

1 1/2 cups chopped turnips
1 cup chopped Yukon gold potato
3/4 cup chopped peeled Fuji apple
1 bay leaf
1/4 cup light sour cream
2 tablespoons unsalted butter, softened and divided
3/4 teaspoon kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
4 (4-ounce) center-cut boneless pork cutlets
1/2 cup quick-mixing flour (such as Wondra), divided
1 large egg, lightly beaten
2 tablespoons canola oil, divided
1 1/2 cups unsalted chicken stock (such as Swanson)
1 teaspoon chopped sage

1
Place turnips, potato, apple, and bay leaf in a medium saucepan; cover with water to 2 inches above vegetable mixture. Bring to a boil; cook 10 minutes or until tender. Drain. Discard bay leaf. Return vegetable mixture to pan. Add sour cream, 1 teaspoon butter, 1/4 teaspoon salt, and 1/4 teaspoon pepper; mash to desired consistency.
2
Sprinkle pork evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place 6 tablespoons flour in a dish. Place egg in a dish. Dredge pork in flour; dip into egg. Dredge in flour.
3
Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl. Add 2 pork cutlets; cook 2 minutes on each side or until browned and done. Remove pork from pan; keep warm. Repeat procedure with remaining 1 tablespoon oil and 2 pork cutlets. Add stock, scraping pan to loosen browned bits. Combine remaining 5 teaspoons butter and remaining 2 tablespoons flour in a small bowl. Gradually add butter mixture to pan, stirring with a whisk. Cook 2 minutes or until thickened. Stir in remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and sage. Serve with pork and mashed vegetables.

696

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 cups chopped turnips, 1 cup chopped Yukon gold potato, 3/4 cup chopped peeled Fuji apple, 1 bay leaf, and more.

Yes, Breaded Pork Cutlets With Root Veg Mash And Sage Gravy falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Breaded Pork Cutlets With Root Veg Mash And Sage Gravy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions