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Enjoy these Crispy Kassler Cutlets with Crunchy Potatoes for an Easy Family Dinner
Make Crispy Kassler Cutlets with Crunchy Potatoes for a satisfying dinner featuring smoky Kassler, a buttery mustard crust and perfectly crisp seasoned potatoes.
Why You Will Love and Enjoy Crispy Kassler Cutlets with Crunchy Potatoes
- The Kassler gets a buttery, smoky crust with just the right hit of grainy mustard.
- The bread crust adds a lovely crunch without making the recipe complicated.
- The potatoes are tender inside, crisp outside, and packed with savoury seasoning.
- Most of the prep can be done ahead, which makes dinner much easier.
- It’s a proper comfort food style meal without needing a long list of ingredients.
Additional Information
- Can This Be Frozen? Yes, but I’d freeze the Kassler and potatoes separately for the best texture. Allow the cooked Kassler to cool completely, wrap each cutlet well, and freeze for up to 2 months. The potatoes can also be frozen, although they may lose some of their original crispness when reheated. For the best results, reheat the Kassler and potatoes from frozen in a preheated oven or air fryer until piping hot. The potatoes will crisp up better this way than they will in the microwave.
- How Long Can This Be Stored and How? Store leftover cooked Kassler and potatoes in separate airtight containers in the refrigerator for up to 3 days. Reheat the Kassler in a 350⁰F (180⁰C) oven until heated through. Reheat the potatoes in a hot oven or air fryer to bring back some of their crunch. Don’t leave cooked Kassler or potatoes sitting at room temperature for more than 2 hours.
Ingredient Substitutions
- Kassler: Kassler chops can be used instead of cutlets. If using a thicker cut, allow extra cooking time and check that it’s heated through.
- Bread: Any firm day-old white or brown bread will work. Avoid very fresh, soft bread because it can make a sticky crust.
- Butter: Ghee can be used in the crust instead of butter.
- Grainy mustard: Dijon mustard can be substituted for a smoother mustard flavour.
- Smoked paprika: Regular paprika works if you don’t have smoked paprika, although you’ll lose some of the smoky flavour.
- Parsley: Fresh parsley can be replaced with dried parsley. Use less dried parsley because the flavour is more concentrated.
- Chicken stock powder: Vegetable stock powder works just as well for the potatoes.
- Cornstarch: Cornstarch gives the potatoes a light, crisp coating. If you don’t have it, you can use a small amount of all-purpose flour, though the finished potatoes won’t be quite as crisp.
- Egg yolk powder: This is optional and can simply be left out. It adds a little richness to the coating but isn’t essential.
Crispy Kassler Cutlets with Crunchy Potatoes
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: Dinner Recipes
- Method: Easy Cooking
Description
Tender, smoky Kassler gets a buttery mustard breadcrumb crust, then it’s baked until the topping is golden and crisp. Add those crunchy, seasoned potatoes on the side, and you’ve got a proper dinner that’s simple, satisfying, and a little bit special.
Ingredients
Scale
Kassler Cutlets
- 6 Kassler cutlets or chops
- White pepper, for seasoning both sides
- Melted butter or ghee, for greasing the baking dish
Crispy Crust
- 4 slices day-old bread, crusts removed
- 3 tbsp melted butter
- 1 tsp smoked paprika
- 1 tsp grainy mustard
- 1 to 2 tbsp fresh parsley, chopped
Golden Crunchy Potatoes
- Potatoes, peeled, washed and halved, as needed
- 1 level tbsp chicken stock powder, or vegetable stock powder, for the cooking water
- Oil, enough to generously coat the base of the roasting pan
- Cornstarch, as needed
- Salt, to taste
- Black pepper, to taste
- A pinch of egg yolk powder, optional
- Italian seasoning, to taste
- Fresh parsley, chopped, to taste
Instructions
Kassler
- Preheat the oven to 350⁰F (180⁰C). Grease a baking dish with melted butter or ghee.
- Season both sides of the 6 Kassler cutlets with white pepper. Kassler is already cured and seasoned, so I don’t add extra salt here.
- For the crust, place 4 slices of day-old bread with the crusts removed into a food processor. Process until you have fine breadcrumbs.
- Add 3 tbsp melted butter, 1 tsp smoked paprika, 1 tsp grainy mustard, and 1 to 2 tbsp chopped fresh parsley. Pulse until everything is evenly combined and the mixture holds together when pressed.
- Place the breadcrumb mixture in the freezer for 10 minutes or refrigerate it for 30 minutes. This firms up the butter and makes the crust much easier to press onto the Kassler.
- Press the chilled crust mixture firmly onto one side of each Kassler cutlet. Make sure you press it down well so it doesn’t fall off during baking.
- Place the crusted Kassler cutlets crust side up in the prepared baking dish.
- Bake at 350⁰F (180⁰C) for about 15 to 20 minutes, or until the crust is golden and crisp and the Kassler is heated through.
- If the crust needs a little more colour, place the cutlets under the broiler for a minute or two at the end. Keep a close eye on them because that crust can go from beautifully golden to burnt pretty quickly.
Golden Crunchy Potatoes
- Peel, wash and halve the potatoes. Put the potatoes into a large pot and cover them with cold water.
- Add 1 level tbsp chicken stock powder, or 1 level tbsp vegetable stock powder, to the cooking water. Bring the potatoes to a boil and cook until they’re tender but not falling apart.
- Drain the potatoes well in a colander. Let them sit for a few minutes so excess moisture can evaporate. This little step helps the coating stick and gives you crispier potatoes.
- While the potatoes are cooking, pour enough oil into a roasting pan to generously coat the bottom. Place the roasting pan in the oven and heat the oil at 425⁰F (220⁰C).
- In a large bowl, combine enough cornstarch to lightly coat all the potatoes with salt, black pepper, a pinch of egg yolk powder if using, Italian seasoning, and chopped fresh parsley.
- Add the drained potatoes to the bowl, one at a time if you have the patience, and gently toss each potato in the cornstarch mixture until lightly coated.
- Return the coated potatoes to the colander as you go. Once they’re all coated, tip any leftover cornstarch mixture from the bowl over the potatoes.
- Give the colander a good shake and toss the potatoes gently to knock off the excess coating. You want a light coating, not thick clumps of flour.
- Carefully remove the hot roasting pan from the oven and place the coated potatoes into the hot oil. Be careful because the oil may sizzle when the potatoes hit the pan.
- Roast the potatoes at 425⁰F (220⁰C), turning them once or twice during cooking, until they’re deeply golden, crisp on the outside and tender in the middle. This usually takes about 25 to 35 minutes, depending on the size of the potatoes.
- Serve the crispy Kassler cutlets straight from the oven with the golden, crunchy potatoes
Notes
Prepared, tried, and tested by Melanie
Recipe Card powered by
Big flavour, simple prep: Smoky Kassler gets a crisp, buttery crust with grainy mustard and smoked paprika.
Crispy Kassler Cutlets with Crunchy Potatoes delivers everything a satisfying dinner should have: tender smoky Kassler, a buttery crisp crust and potatoes with plenty of crunch. The grainy mustard and smoked paprika add savoury depth, while the crisp potato coating brings an irresistible contrast to every bite. It’s an easy choice for anyone wanting a hearty meal that feels special without requiring complicated cooking.
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