Sous-vide pork cutlet, chard, carrots and Chiodini mushrooms
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Breadcrumb mix
Ingredients
- 300 g wheat breadcrumbs
- corn breadcrumbs
- Pecorino cheese
- 1 garlic clove, chopped
Method
Mix all the ingredients and set aside.
Pork cutlet
Ingredients
- 1 pork rack, 800 g
- garlic
- rosemary
- sage
- marjoram
- 1 lemon slice
- salt
- pepper
- 2 eggs
- oil
- butter
Method
- Season the pork rack with salt and pepper, then seal in a cryovac bag with the first part of the ingredients.
- Cook sous vide at 60.5° C for 90 mins.
- Strain and reduce the cooking liquid by half for plating.
- Cut the meat into cutlets and crumb with eggs and breadcrumb mix.
- Pan-fry the cutlets in oil and butter for about 1 on each side.
Vegetables
Ingredients
- 2 carrots
- 1 bunch of chard
- 200 g Chiodini mushrooms
- 20 g parsley
- 2 garlic cloves
- butter
- olive oil
- salt
- pepper
Method
- Blanch the carrots, then sauté them in a pan with a little butter, salt pepper (blend a small part of it to make a decorative carrot cream).
- Blanch the washed beets in salted water for 1 minute, then sauté them in a pan with oil, garlic, salt pepper.
- Sauté the mushrooms with butter, garlic, finely chopped parsley, salt and pepper.