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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Crumbed Pork Kassler & Lush Mash?
The preparation time for Crumbed Pork Kassler & Lush Mash with a honey mustard sauce & green leaves is between 20 and 35 minutes.
What is the total time required to make Crumbed Pork Kassler & Lush Mash with a honey mustard sauce & green leaves?
The total time required to make Crumbed Pork Kassler & Lush Mash with a honey mustard sauce & green leaves is between 35 and 50 minutes.
How many servings does Crumbed Pork Kassler & Lush Mash provide?
4 servings
What are the main ingredients in Crumbed Pork Kassler & Lush Mash?
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
What is the nutritional information of Crumbed Pork Kassler & Lush Mash?
Calories: 1018, Carbs: 98 grams, Fat: grams, Protein: 50.1 grams, Sugar: 23.1 grams, Salt: 2036 grams
How do I prepare Crumbed Pork Kassler & Lush Mash?
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. 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. 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. 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!
What should be prepared from my kitchen to make Crumbed Pork Kassler & Lush Mash?
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
How many calories does Crumbed Pork Kassler & Lush Mash have?
1018 calories
How much fat content does Crumbed Pork Kassler & Lush Mash have?
grams
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