Spiced pork cutlets with crispy potato and horseradish tartare
It's meat and veg but not as you may know it, made more interesting with the addition of herbs, spice and horseradish.
Ingredients
500g baby chat potatoes
2 tbsp extra virgin olive oil
1/4 cup horseradish cream
1 tbsp Dijon mustard
2 tbsp finely chopped chives
2 tbsp finely chopped parsley
2 tbsp finely chopped tarragon
2 tbsp lemon juice, plus lemon wedges, to serve
4 pork cutlets, at room temperature
1 tsp caraway seeds
1 tsp cumin seeds
Method
Step 1
Preheat the oven to 180C fan-forced (200C conventional). Place the potatoes in a large saucepan filled with cold salted water. Place over high heat, bring to the boil and cook for 8 minutes. Drain and place on a large baking tray. Gently crush the potatoes using the bottom of a glass and toss in 1 tablespoon of the oil. Roast in the oven for 15 minutes, or until golden.
Step 2
Meanwhile, in a large bowl, combine the horseradish cream, mustard, herbs and lemon juice, season and set aside.
Step 3
Preheat a large non-stick frying pan over medium heat. Brush the pork cutlets with remaining tablespoon of oil and sprinkle with the spices, salt and pepper. Cook for 5 minutes each side, or until golden.
Step 4
Serve the pork with potatoes, tartare and lemon wedges.
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Jessica Brook is a recipe writer.
