Sesame Pork Cutlets with Potato Pineapple Salad
- 600 grams waxy potatoes
- 100 grams Snow peas
- 150 grams Pineapple
- 4 tablespoons Vinegar
- 6 tablespoons instant Vegetable broth
- 4 tablespoons vegetable oil
- Coarsely ground pink peppers
- 4 thin Pork cutlets (each about 100 grams)
- freshly ground pepper
- Pastry flour (for dredging)
- 2 medium eggs
- 40 grams peeled Sesame seeds
- 1 handful Chervil
Scrub potatoes and cook for 20-25 minutes in boiling salted water. Rinse snow peas and blanch for about 1 minute in salted water. Rinse snow peas with cold water and drain. Thinly slice pineapple pulp and cut into pieces.
Drain and peel potatoes and cut into slices. Boil vinegar with instant broth, add 2 tablespoons oil and season with salt and pink pepper. Pour vinegar mixture over potatoes and mix gently.
Season pork cutlets with salt and pepper. Dredge pork cutlets in flour, dip in beaten eggs and roll in sesame seeds to coat. Heat remaining oil and fry pork cutlets for about 3 minutes. Fold snow peas and pineapple slices into potato mixture and season to taste. Rinse chervil, shake dry, carefully pluck leaves and stir into potato salad. Arrange potato salad and sesame pork cutlets on plates and serve immediately.