The cutlets turned out to be very delicious! The gnocchi not so much. They were chewy and sticky. Now, I've had gnocchi (Italian potato dumplings) before so I know that it shouldn't be like this. It could have been that I cooked them too long or that I just didn't buy a good brand. The chewiness is often because they are over mixed. So I definitely think if you found a good brand (or made your own) and didn't overcook them, then they would be yummy. Although, hubby thought they looked like little bugs and was not impressed.
Pork Cutlets with Brown Butter Gnocchi
adapted from Rachael Ray
Prep Time: 35 minutes
Cooking Time: 40 minutes
Servings: 4
Ingredients
1 stick butter
1 lb lean boneless pork, thin cut (about 8 in a pack)
1 cup whole milk
1 cup flour
3 large eggs, well beaten
2 cups panko breadcrumbs
1/2 tsp paprika
Pinch of nutmeg
1/2 cup of Parmesan
1 lb gnocchi
1/2 cup extra virgin olive oil
Directions
Preheat the oven to warm or 200.
Melt a stick of butter in a small saucepan over medium heat and cook for 3-4 minutes until foamy. Remove from the heat and allow the milk solids to settle; slowly pour off the clarified butter and wipe out the milk solids. **Mine didn't settle so I had to fish them out with a spoon.
Soak the meat in milk for 15 minutes. Season the flour with salt and pepper. Mix the nutmeg, paprika and Parmesan with the panko. Coat each slice of meat in flour, then egg and panko mixture.
Heat a few TBS of olive oil and clarified butter in a skillet over medium heat. Add the cutlets and cook until golden brown, about 7 minutes on each side. Repeat the process for each batch. Keep the cutlets warm in the oven.
Cook the gnocchi according to package directions and drain.
Wipe out the skillet and brown the remaining butter (about 2 TBS) for 4-5 minutes. Add the gnocchi, coat with the butter and season with salt and pepper.
Enjoy!
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