German Minced Pork Cutlets with Clear Gravy and Boiled Potatoes

Name: German Minced Pork Cutlets with Clear Gravy and Boiled Potatoes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: German
Ingredients: 1 pound ground pork (lean); 0.25 cup plain breadcrumbs (refined white breadcrumbs); 0.25 cup milk; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 2 tablespoon vegetable oil; 2 pound Russet potato (peeled, diced into 1-inch cubes); 1 tablespoon cornstarch; 1.5 cup chicken broth (hot, low sodium); 2 tablespoon unsalted butter; 1 tablespoon fresh parsley (finely minced)

Quick pan-fried minced pork cutlets (made with lean ground pork) served with a simple clear gravy, accompanied by classic boiled peeled potatoes for a light and digestible German-inspired meal.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 4
Cuisine: German
Difficulty: Easy
Cost: $2.29/serving

Dietary

Nut-Free
Low-Residue
High-Protein
Low-Sugar

Ingredients

1 pound ground pork (lean)
0.25 cup plain breadcrumbs (refined white breadcrumbs)
0.25 cup milk
0.5 teaspoon salt
0.25 teaspoon black pepper
2 tablespoon vegetable oil
2 pound Russet potato (peeled, diced into 1-inch cubes)
1 tablespoon cornstarch
1.5 cup chicken broth (hot, low sodium)
2 tablespoon unsalted butter
1 tablespoon fresh parsley (finely minced)

Instructions

Place diced Russet potatoes in a medium saucepan and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce heat to medium-low and simmer until very tender, about 10-12 minutes.
While potatoes cook, in a medium bowl, combine lean ground pork, plain breadcrumbs, milk, salt, and black pepper. Mix gently until just combined. Form into 4 oval-shaped patties, about 3/4-inch thick.
Heat vegetable oil in a large skillet over medium-high heat. Add pork patties and cook for 4-6 minutes per side, until browned and cooked through. Remove patties and set aside.
In a small bowl, whisk cornstarch with 2 tablespoons of the hot chicken broth until smooth. Pour remaining hot chicken broth into the skillet. Bring to a simmer, then slowly whisk in the cornstarch mixture. Cook for 1-2 minutes, stirring constantly, until gravy thickens. Remove from heat and stir in 1 tablespoon unsalted butter.
Drain cooked Russet potatoes thoroughly and return to the saucepan. Add remaining 1 tablespoon unsalted butter and toss gently to coat. Season with additional salt and pepper to taste, if desired.
Serve pork cutlets with gravy and boiled potatoes. Garnish with finely minced fresh parsley, if desired.

Notes

Ensure gravy is lump-free by fully dissolving the cornstarch in broth before adding it to the skillet. For low-residue, finely minced herbs should be used sparingly if at all.

Nutrition (per serving)

Calories: 480
Protein: 28.5 g
Carbohydrates: 44.2 g
Fat: 22.1 g
Fiber: 2.5 g
Sodium: 850 mg
Saturated Fat: 9.2 g
Sugar: 2.8 g
Cholesterol: 85 mg