Melanie’s Crusted Kassler Chops, Potatoes, Carrots and Red Onions


Thought I’d give Pork chops a bit of a wee break so opted for another firm favourite. So last night’s supper was Crusted Kassler Cutlets with Golden Roasted Potatoes, Sweet carrots in Pineapple Juice and Caramelized Red Onions. 
6 Kassler cutlets (chops can be used)
Sprinkle both sides liberally with white pepper
Melted butter or ghee to grease baking dish

4 slices day old bread, crusts removed
3 tblsp melted butter
1 tsp smoked paprika
1 tsp grainy mustard
Some parsley

Process bread in food processor.
Add the remaining ingredients and pulse again till combined. Freeze for 10 minutes or refrigerate for ½ an hour.
Press crust with hand on one side of Kassler cutlet only.
Place in buttered dish and bake at 180 degrees for about 15 -20 minutes till golden.

Quantities depend on needs
Peel, wash and halve potatoes
Add to pot of cold water
Add level tblsp of chicken stock powder (veg can be used)
Boil till potatoes tender. Drain in colander.
Heat oil in oven in the meantime.
In a bowl add some cornstarch, salt, pepper, pinch of egg yellow, Italian seasoning and parsley.
Using your hand coat each potato individually and place back in the colander.
When all done, pour excess flour from the bowl over all the potatoes and then shake and toss off all the excess flour.
Carefully add to the hot all. Bake until golden and crisp.

3 large carrots
3 tblsp butter
1 tblsp brown sugar
¼ cup pure pineapple juice
Black pepper

Peel, wash and slice carrots on diagonal. Steam until tender.
Melt butter in a pot, add carrots and sugar and stir to combine.
Add pineapple juice and simmer till juice cooked away.
Sprinkle with a few turns of crushed black pepper before serving.

2 red onions, halved, then sliced
2 smashed garlic cloves
2 tblsp olive oil
1 tblsp butter or ghee
1 tblsp sugar (preferably brown)
Pinch of salt and pepper
1 tsp molasses
1 tblsp apple cider vinegar

Heat oil and butter. Add onions and sugar and fry for 5 minutes.
Add garlic and fry on low for another 10 minutes.
Add molasses and vinegar and fry another 5 minutes stirring

Prepared, tried and tested by: Melanie Kramar


This entry was posted in Dinner Supper, Vegetables and tagged by cookandenjoyrecipes. Bookmark the permalink.

About cookandenjoyrecipes

I have a passion to cook and experiment, and have gathered recipes for almost 50+ years (paper and then electronic). I felt it an absolute waste to just toss all those wonderful recipes in the garbage and forget about them, thus decided to put them to good use and started “The Recipe Hunter” Facebook page: The Recipe Hunter (Cook &Enjoy) and the Blog

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