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 nice, yummy texture.
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Particularities
- ServesServes 4
- Prep time10 min
- Cook time25 min
- Timeout-
- FreezingFreezes well
Ingredients
- Salt and pepper
- 4 pork cutlets (about 1/3-inch thick)
- 3 tablespoons Dijon mustard
- 2 tablespoons vegetable oil
For the mashed squash
- 4 cups butternut squash, peeled, seeded, and diced
- 2 tablespoons butter
- 1 cup curd cheese
- Salt and pepper
For the breading
- 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
Steps
- Place the squash in a pot and cover with water. Bring to a boil and simmer for 20 minutes, or until the squash is soft. Drain.
- Using a masher, mash the squash until smooth. Add the butter and cheese curds. Stir until butter is completely melted. There will still be a few cheese chunks. Season and set aside.
- In a bowl, combine all the breading ingredients.
- Season the cutlets, brush them with Dijon mustard and roll them in breadcrumbs.
- Heat oil in a non-stick pan and cook the cutlets over medium heat for 3–4 minutes on each side.
- Serve with mashed squash.
Recipe published on August 19, 2018