Cutlets

Ingredients

Preparation

Method:
Wash the tomatoes and cut a cross into the skin on the base. Blanch in boiling water for 40 seconds then plunge into iced water to remove the skins. Cut into wedges and remove the seeds, arrange on a baking sheet lined with greaseproof paper and season with the unpeeled garlic clove, oil, salt, sugar, oregano, thyme and citrus zests. Roast at 80°C for around 4 hours. Due to the long cooking time, this step can be done in advance, storing the roast tomatoes in oil in the refrigerator. To make the flavoured oil, put all the ingredients in a small pan and heat to 60°C, then turn off the heat and leave to infuse for around an hour. Filter when cool. This step can also be done in advance. In the meantime, peel the potatoes, roughly chop and rinse in plenty of water. Put in a saucepan with cold water and cook until tender. Put the pork ribs between two pieces of oiled cling film and beat with a meat tenderiser to a thickness of around 1 cm. In the meantime, make the English breading. Pour the Foodservice Mix into a bowl, beat the eggs with the salt and pepper in a separate bowl, and mix the Schär Breadcrumbs with the Corn Flakes in a tray. Lightly flour the ribs in the Foodservice Mix, dip into the egg then into the Breadcrumbs and Corn Flakes mixture. For a double breading, dip once more into the egg and then into the breading mix without flouring. Heat the oil to 170°C and fry the cutlets for around 3 minutes on each side. Drain well on kitchen paper. Drain the potatoes, and using a potato masher, mash them directly on to the serving plate, and season with salt, pepper and the flavoured oil. Arrange the ribs on the potato, salt and garnish with the roasted tomatoes.

Chef’s tip:
To increase the flavour of the fried cutlets, clarified butter (butter with its water and protein content removed) can be used in place of the vegetable oil. To make clarified butter, melt it in the microwave or in a double boiler. Cover with cling film and chill in the refrigerator until it sets. As it cools, the butter will separate into layers, with the water and proteins on the bottom and the fat on the surface. This process significantly raises the smoke point of the butter, making it suitable even for frying.