The Fried Slice with Cherry Sauce and Mashed Potatoes — Around Edit's favourite, the kitchen turns into a community space in no time: everyone would help, especially in the tasting. Crispy meat, silky puree and sour cherry sauce. A bold trio at first, a family law at second. In this case, the chef has a special task of protecting the last portion.
Thorough preparation
- Preparation: prepare all the ingredients and tools, read the steps, then measure the ingredients. This way, you don't have to rush while cooking, and it's easier to find the right consistency.
- Pound the meat evenly, bread it and bake at 170-175 °C until crispy. Work with a preheated oven and check color, smell and texture towards the end of the time, because ovens perform differently.
- Boil the cherries briefly with a little water, cinnamon and sugar, then thicken with starch. The liquid should just bubble evenly; in the meantime, check the softness and, if necessary, replace the liquid in small portions.
- Mash the boiled potatoes while hot, mix with butter and warm milk until frothy. Mix or work just until uniform; over-mixing with more dough and foam can spoil the texture.
- Arrange the three elements separately on the plate; the sauce should not soak the bread prematurely. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Finishing and serving: let the food settle for a few minutes, if its character allows. Taste it, adjust the seasoning, and then serve it at the right temperature for the food.
Practical tips and common mistakes
- Don't sweeten the cherry sauce into jam; it's the acidity's job to wake up the fried meat.
- The pieces of meat should be similar in size, so they are cooked at the same time and none of the parts dry out.
- Allow the finished meat to rest briefly before serving; the juicier texture is worth the few minutes of waiting.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.