Sublime buttery mashed potatoes are the perfect accompaniment to crisp and flavourful crumbed pork kassler. Served alongside freshly dressed green leaves and drizzled with a honey mustard sauce, you’ll savour every bite!
Crumbed Pork Kassler & Lush Mash
Crumbed Pork Kassler & Lush Mash
with a honey mustard sauce & green leaves
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Cake Flour
- Fresh Cream
- Fresh Parsley
- Grated Italian-style Hard Cheese
- Green Leaves
- Honey-mustard
- Lemon
- Lemons
- Panko Breadcrumbs
- Pork Kassler Loin Steak
- Potato Chunks
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Egg/s
- Milk (optional)
- Paper Towel
- Butter (optional)
MASH-IVE FLAVOUR!
Place the potato pieces in a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional), a splash of water or milk (optional), and ½ the grated cheese. Mash with a fork, season, and cover.
CRUMB CRUMB CRUMB!
Pat the kassler dry with paper towel. Whisk 1 egg in a shallow dish with 1 tsp of water. In a second shallow dish, add the flour and seasoning. In a third shallow dish, combine ½ the chopped parsley, the lemon zest (to taste), the remaining grated cheese, and the breadcrumbs. Coat the kassler in the flour first, then in the egg, and, lastly, in the crumb. When passing through the crumb, press it into the meat so it sticks and coats evenly. Make sure the kassler is fully coated in each mixture before moving onto the next. Dust off any excess in between coatings.
CRISP KASSLER
Place a pan over medium-low heat with enough oil to cover the base. When hot, fry the crumbed kassler until golden and cooked through, 4-5 minutes per side. Keep an eye on the crumb as it can burn easily! Remove from the pan and drain on paper towel.
GOTTA KEEP IT FRESH
In a salad bowl, combine the rinsed green leaves, the chopped sun-dried tomatoes, a drizzle of olive oil, a squeeze of lemon juice, and seasoning. Set aside for serving.
GET SAUCY
Place a clean pan over medium heat. Add the cream and ¾ of the honey mustard. Mix until fully combined and season. Bring up to a boil. Once boiling, cook until heated through and slightly reduced, 2-3 minutes. Remove from the heat.
CRUMB-BELIEVABLE!
Plate up the mashed potato. Dollop over the remaining honey mustard and top with the crispy kassler. Drizzle over the honey mustard sauce. Side with the leafy salad and a lemon wedge. Garnish with the remaining parsley. Well done, Chef!
Potato Chunks - 250g
Grated Italian-style Hard Cheese - 40ml
Pork Kassler Loin Steak - 180g
Cake Flour - 20ml
Fresh Parsley - 3g
Lemon - 1
Panko Breadcrumbs - 50ml
Green Leaves - 20g
Sun-dried Tomatoes - 20g
Fresh Cream - 50ml
Honey Mustard - 20ml
MASH-IVE FLAVOUR!
Place the potato pieces in a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional), a splash of water or milk (optional), and ½ the grated cheese. Mash with a fork, season, and cover.
CRUMB CRUMB CRUMB!
Pat the kassler dry with paper towel. Whisk 1 egg in a shallow dish with 1 tsp of water. In a second shallow dish, add the flour and seasoning. In a third shallow dish, combine ½ the chopped parsley, the lemon zest (to taste), the remaining grated cheese, and the breadcrumbs. Coat each kassler in the flour first, then in the egg, and, lastly, in the crumb. When passing through the crumb, press it into the meat so it sticks and coats evenly. Make sure each kassler is fully coated in each mixture before moving onto the next. Dust off any excess in between coatings.
CRISP KASSLER
Place a pan over medium-low heat with enough oil to cover the base. When hot, fry the crumbed kassler until golden and cooked through, 4-5 minutes per side. Keep an eye on the crumb as it can burn easily! Remove from the pan and drain on paper towel.
GOTTA KEEP IT FRESH
In a salad bowl, combine the rinsed green leaves, the chopped sun-dried tomatoes, a drizzle of olive oil, a squeeze of lemon juice, and seasoning. Set aside for serving.
GET SAUCY
Place a clean pan over medium heat. Add the cream and ¾ of the honey mustard. Mix until fully combined and season. Bring up to a boil. Once boiling, cook until heated through and slightly reduced, 2-3 minutes. Remove from the heat.
CRUMB-BELIEVABLE!
Plate up the mashed potato. Dollop over the remaining honey mustard and top with the crispy kassler. Drizzle over the honey mustard sauce. Side with the leafy salad and a lemon wedge. Garnish with the remaining parsley. Well done, Chef!
Potato Chunks - 500g
Grated Italian-style Hard Cheese - 80ml
Pork Kassler Loin Steak - 360g
Cake Flour - 40ml
Fresh Parsley - 5g
Lemon - 1
Panko Breadcrumbs - 100ml
Green Leaves - 40g
Sun-dried Tomatoes - 40g
Fresh Cream - 100ml
Honey Mustard - 40ml
MASH-IVE FLAVOUR!
Place the potato pieces in a pot of salted water. Bring to the boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional), a splash of water or milk (optional), and ½ the grated cheese. Mash with a fork, season, and cover.
CRUMB CRUMB CRUMB!
Pat the kassler dry with paper towel. Whisk 2 eggs in a shallow dish with 1 tsp of water. In a second shallow dish, add the flour and seasoning. In a third shallow dish, combine ½ the chopped parsley, the lemon zest (to taste), the remaining grated cheese, and the breadcrumbs. Coat each kassler in the flour first, then in the egg, and, lastly, in the crumb. When passing through the crumb, press it into the meat so it sticks and coats evenly. Make sure each kassler is fully coated in each mixture before moving onto the next. Dust off any excess in between coatings.
CRISP KASSLER
Place a pan over medium-low heat with enough oil to cover the base. When hot, fry the crumbed kassler until golden and cooked through, 4-5 minutes per side. Keep an eye on the crumb as it can burn easily! You may need to do this step in batches. Remove from the pan and drain on paper towel.
GOTTA KEEP IT FRESH
In a salad bowl, combine the rinsed green leaves, the chopped sun-dried tomatoes, a drizzle of olive oil, a squeeze of lemon juice, and seasoning. Set aside for serving.
GET SAUCY
Place a clean pan over medium heat. Add the cream and ¾ of the honey mustard. Mix until fully combined and season. Bring up to a boil. Once boiling, cook until heated through and slightly reduced, 3-4 minutes. Remove from the heat.
CRUMB-BELIEVABLE!
Plate up the mashed potato. Dollop over the remaining honey mustard and top with the crispy kassler. Drizzle over the honey mustard sauce. Side with the leafy salad and a lemon wedge. Garnish with the remaining parsley. Well done, Chef!
Potato Chunks - 750g
Grated Italian-style Hard Cheese - 125ml
Pork Kassler Loin Steak - 540g
Cake Flour - 60ml
Fresh Parsley - 8g
Lemons - 2
Panko Breadcrumbs - 150ml
Green Leaves - 60g
Sun-dried Tomatoes - 60g
Fresh Cream - 150ml
Honey Mustard - 60ml
MASH-IVE FLAVOUR!
Place the potato pieces in a pot of salted water. Bring to the boil and cook until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional), a splash of water or milk (optional), and ½ the grated cheese. Mash with a fork, season, and cover.
CRUMB CRUMB CRUMB!
Pat the kassler dry with paper towel. Whisk 2 eggs in a shallow dish with 1 tsp of water. In a second shallow dish, add the flour and seasoning. In a third shallow dish, combine ½ the chopped parsley, the lemon zest (to taste), the remaining grated cheese, and the breadcrumbs. Coat each kassler in the flour first, then in the egg, and, lastly, in the crumb. When passing through the crumb, press it into the meat so it sticks and coats evenly. Make sure each kassler is fully coated in each mixture before moving onto the next. Dust off any excess in between coatings.
CRISP KASSLER
Place a pan over medium-low heat with enough oil to cover the base. When hot, fry the crumbed kassler until golden and cooked through, 4-5 minutes per side. Keep an eye on the crumb as it can burn easily! You may need to do this step in batches. Remove from the pan and drain on paper towel.
GOTTA KEEP IT FRESH
In a salad bowl, combine the rinsed green leaves, the chopped sun-dried tomatoes, a drizzle of olive oil, a squeeze of lemon juice, and seasoning. Set aside for serving.
GET SAUCY
Place a clean pan over medium heat. Add the cream and ¾ of the honey mustard. Mix until fully combined and season. Bring up to a boil. Once boiling, cook until heated through and slightly reduced, 3-4 minutes. Remove from the heat.
CRUMB-BELIEVABLE!
Plate up the mashed potato. Dollop over the remaining honey mustard and top with the crispy kassler. Drizzle over the honey mustard sauce. Side with the leafy salad and a lemon wedge. Garnish with the remaining parsley. Well done, Chef!
Potato Chunks - 1kg
Grated Italian-style Hard Cheese - 160ml
Pork Kassler Loin Steak - 720g
Cake Flour - 80ml
Fresh Parsley - 10g
Lemons - 2
Panko Breadcrumbs - 200ml
Green Leaves - 80g
Sun-dried Tomatoes - 80g
Fresh Cream - 200ml
Honey Mustard - 80ml
Woolies Products in this dish
