On Edit’s favourite plate, crisp cutlet, silky mash and tart cherry sauce seem like three separate worlds. They meet on the first forkful and explain why this unusual combination works.
Method, step by step
- 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.
- 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.
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.
