Beetroot Salad, Mashed Potatoes, And Breaded Cutlet Meal Recipe

Preparing the Beetroot Salad

1. Begin by selecting fresh beetroots, wash thoroughly. 2. Shred or finely slice the beetroots. 3. Boil or steam the beetroot strips until tender. 4. Once cooled, season with vinegar, oil, salt, and a hint of sugar to taste. Marinate before serving for enhanced flavors.

Making the Mashed Potatoes

1. Choose high-starch potatoes like Russets or Yukon Golds for a creamy texture. 2. Boil the potatoes until soft enough to pierce easily with a fork. 3. Mash the boiled potatoes while adding butter, milk, and/or cream along with some salt to taste until the desired creaminess is achieved.

Cooking the Breaded Cutlet

1. Select your preferred type of meat (pork or chicken) and tenderize to an even thickness. 2. Coat the meat piece firstly in flour, then dip in beaten eggs, and finally dredge in breadcrumbs. 3. Fry in a pan with a generous amount of oil until the breading turns golden brown and the meat is cooked thoroughly.