Cajun pork cutlets with mashed squash & cheese curds
Even if it seems strange at first, squash and cheese curds go together marvellously. What I love most about this purée are the cheese bits that give it a really
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.troisfoisparjour.com.
Cooking tools:
- Potato masher
- Pastry brush
- Stove
- Pot
- Colander
- Nonstick skillet
- Spatula
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Spoon
- Measuring cup
- Measuring spoon
- Plate
Ingredients
- Salt
- pepper
- 4 pork cutlets (about 1/3-inch thick)
- 3 tablespoons Dijon mustard
- 2 tablespoons vegetable oil
- 4 cups butternut squash, peeled, seeded, and diced
- 2 tablespoons butter
- 1 cup curd cheese
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon mild paprika
- 1 teaspoon brown sugar
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 cup Italian bread crumbs
- 1/2 teaspoon ground pepper
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