Sublime buttery mashed potatoes are the perfect accompaniment to crisp and flavourful crumbed pork kassler. Served alongside a freshly dressed salsa 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
Hands on Time: 30 - 45 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Cake Flour
- Cucumber
- Danish-style Feta
- Fresh Cream
- Fresh Oregano
- Grated Italian-style Hard Cheese
- Honey-mustard
- Lemon Juice
- Panko Breadcrumbs
- Piquanté Peppers
- Pork Kassler Steak
- Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (Salt & Pepper)
- Water
- Egg/s
- Milk (optional)
- Paper Towel
- Butter (optional)
MASH-IVE FLAVOUR!
Place the Potato in a pot of salted water. Boil 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 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 oregano, the remaining 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 on to 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 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 Cucumber, the piquanté peppers, the feta, a drizzle of olive oil, the lemon juice (to taste), and seasoning. Set aside for serving.
GET SAUCY
Place a clean pan over medium heat. Add the cream and the honey mustard. Mix until fully combined and season. Bring up to a boil and cook until heated through and slightly reduced, 2-3 minutes. Remove from the heat.
CRUMB-BELIEVABLE!
Plate up the mashed Potato. Top with the crispy kassler and the creamy mustard sauce. Side with the zingy salsa. Garnish with the remaining oregano. Well done, Chef!
MASH-IVE FLAVOUR!
Place the Potato in a pot of salted water. Boil 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 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 oregano, the remaining 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 on to 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 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 Cucumber, the piquanté peppers, the feta, a drizzle of olive oil, the lemon juice (to taste), and seasoning. Set aside for serving.
GET SAUCY
Place a clean pan over medium heat. Add the cream and the honey mustard. Mix until fully combined and season. Bring up to a boil and cook until heated through and slightly reduced, 2-3 minutes. Remove from the heat.
CRUMB-BELIEVABLE!
Plate up the mashed Potato. Top with the crispy kassler and the creamy mustard sauce. Side with the zingy salsa. Garnish with the remaining oregano. Well done, Chef!
MASH-IVE FLAVOUR!
Place the Potato in a pot of salted water. Boil 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 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 oregano, the remaining 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 on to 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 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 Cucumber, the piquanté peppers, the feta, a drizzle of olive oil, the lemon juice (to taste), and seasoning. Set aside for serving.
GET SAUCY
Place a clean pan over medium heat. Add the cream and the honey mustard. Mix until fully combined and season. Bring up to a boil and cook until heated through and slightly reduced, 2-3 minutes. Remove from the heat.
CRUMB-BELIEVABLE!
Plate up the mashed Potato. Top with the crispy kassler and the creamy mustard sauce. Side with the zingy salsa. Garnish with the remaining oregano. Well done, Chef!
MASH-IVE FLAVOUR!
Place the Potato in a pot of salted water. Boil 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 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 oregano, the remaining 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 on to 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 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 Cucumber, the piquanté peppers, the feta, a drizzle of olive oil, the lemon juice (to taste), and seasoning. Set aside for serving.
GET SAUCY
Place a clean pan over medium heat. Add the cream and the honey mustard. Mix until fully combined and season. Bring up to a boil and cook until heated through and slightly reduced, 2-3 minutes. Remove from the heat.
CRUMB-BELIEVABLE!
Plate up the mashed Potato. Top with the crispy kassler and the creamy mustard sauce. Side with the zingy salsa. Garnish with the remaining oregano. 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 is between 30 and 45 minutes.
What is the total time required to make Crumbed Pork Kassler & Lush Mash with a honey mustard sauce?
The total time required to make Crumbed Pork Kassler & Lush Mash with a honey mustard sauce is between 45 and 60 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, Cucumber, Danish-style Feta, Fresh Cream, Fresh Oregano, Grated Italian-style Hard Cheese, Honey-mustard, Lemon Juice, Panko Breadcrumbs, Piquanté Peppers, Pork Kassler Steak, Potato
What is the nutritional information of Crumbed Pork Kassler & Lush Mash?
Calories: 983, Carbs: 76.5 grams, Fat: grams, Protein: 51.6 grams, Sugar: 19.9 grams, Salt: 2333.6 grams
How do I prepare Crumbed Pork Kassler & Lush Mash?
CRUMB-BELIEVABLE!: Plate up the mashed potato. Top with the crispy kassler and the creamy mustard sauce. Side with the zingy salsa. Garnish with the remaining oregano. Well done, Chef! GET SAUCY: Place a clean pan over medium heat. Add the cream and the honey mustard. Mix until fully combined and season. Bring up to a boil and cook until heated through and slightly reduced, 2-3 minutes. Remove from the heat. GOTTA KEEP IT FRESH: In a salad bowl, combine the cucumber, the piquanté peppers, the feta, a drizzle of olive oil, the lemon juice (to taste), and seasoning. Set aside for serving. CRISP KASSLER: Place a pan over medium-low heat with enough oil to cover the base. When hot, fry the 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. 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 oregano, the remaining 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 on to the next. Dust off any excess in between coatings. MASH-IVE FLAVOUR!: Place the potato in a pot of salted water. Boil 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 cheese. Mash with a fork, season, and cover.
What should be prepared from my kitchen to make Crumbed Pork Kassler & Lush Mash?
Cake Flour, Cucumber, Danish-style Feta, Fresh Cream, Fresh Oregano, Grated Italian-style Hard Cheese, Honey-mustard, Lemon Juice, Panko Breadcrumbs, Piquanté Peppers, Pork Kassler Steak, Potato
How many calories does Crumbed Pork Kassler & Lush Mash have?
983 calories
How much fat content does Crumbed Pork Kassler & Lush Mash have?
grams
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