Breaded Chicken Or Pork Cutlet With Mashed Potatoes, Cucumber, And Red Cabbage Salad Recipe

Breaded Cutlet Preparation

1. Start by choosing your preferred protein, either chicken or pork, and pound it to an even thickness of about ½ inch. 2. Coat the cutlet first in flour, then dip into beaten egg, and finally cover with breadcrumbs. 3. Heat frying oil in a pan over medium heat and pan-fry the cutlet until golden and cooked through, roughly 4-6 minutes per side. Drain on paper towels.

Mashed Potatoes Preparation

1. Peel and chop the potatoes into equal-sized pieces and boil in salted water until tender, about 20 minutes. 2. Drain the potatoes and return them to the pot. Add butter and Milk or cream, then mash until smooth and creamy. Season with salt and pepper to taste.

Red Cabbage Salad Preparation

1. Thinly slice the red cabbage and place it in a mixing bowl. 2. In a separate small bowl, combine mayonnaise (or your preferred dressing), vinegar, sugar, and salt, stirring until the sugar dissolves. 3. Pour the dressing over the cabbage and toss to coat. Let the salad sit for at least 10 minutes before serving, allowing the flavors to meld.

Garnishes

1. Thinly slice the cucumber and radishes. 2. Arrange the slices alongside the main dish just before serving for a fresh, crisp finish.