Pork cutlets with saffron baked potatoes

Готовим Meat Pork cutlets with saffron baked potatoes

Detailed step-by-step description of how to cook the dish "Pork cutlets with saffron baked potatoes". Try it by all means

Lables: High protein Low carb Low kilojoule Egg free Fish free Gluten free Lactose free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Preheat oven to 180°C. Toss potato, onion, oil, stock, saffron and soaking liquid in a roasting pan. Season.
  2. Heat the extra oil in a large frypan over high heat and cook the pancetta, stirring, for 1-2 minutes until crisp. Using a slotted spoon, sprinkle the pancetta over the potato in pan.
  3. Heat same frypan over high heat and sear pork, in batches, for 1-2 minutes on each side until golden. Place pork on top of potato mixture and bake for 40 minutes or until the cutlets are golden and potato is tender. Scatter with parsley and serve.

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1.5kg chat potatoes, peeled, halved if large
1 red onion, cut into wedges
2 tbsp olive oil, plus 1 tbsp extra
1/2 tsp saffron threads, soaked in 2 tbsp boiling water for 2 minutes
1 1/2 cups Massel chicken style liquid stock
200g thickly sliced flat pancetta, chopped
6 French-trimmed pork cutlets
1/2 cup chopped flat-leaf parsley leaves

Adv

Autors
Preparation time
20
Cooking time
45
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Meat
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