Meat

Feris Quotelettas

Feris Quotelettas

A crunchy cotoletta-style porkchop, pan-fried and served with a side salad.

Info

Prep Time
20 min
Cook Time
15 min
Source
Jin's Home Cooking
Rarity

Ingredients

Name Rarity Needed
Meat Porkchops 4
Flower Canola Oil 1½ cups
Flower Ghee (optional) 2 tablespoons
Staple Panko Breadcrumbs 1½ cups
Flower Garlic Powder ½ teaspoon
Flower Cumin ½ teaspoon
Flower Smoked Paprika ½ teaspoon
Meat Egg 2
Flower Parmesan (grated) ⅓ cup
Vegetable Avocado 2
Vegetable Lime 2
Vegetable Salad greens 2 cups
Flower Salt and Pepper —
Staple Rice (optional) —

Directions

  1. In a large skillet, heat oil over medium high heat. Add optional ghee to oil before heating and mix into oil, if desired.

    1½ cups Canola Oil 2 tablespoons Ghee

  2. While oil is heating, beat egg yolks into a medium sized bowl. On a separate plate or lipped pan sheet, mix panko breadcrumbs, grated parmesan, garlic powder, cumin, and smoked paprika until evenly distributed. Add salt and pepper to taste. Please note some Panko breadcumb mixes come pre-spiced. If so, do not add spices and only add grated parmesan.

    2 Egg 1½ cups Panko breadcrumbs ½ teaspoon Garlic Powder ½ teaspoon Cumin ½ teaspoon Smoked Paprika ⅓ cup Parmesan (grated)

  3. Take porkchops (can be bone-in or out based on preference) and cut off excess fat. Beat flat to approximately 1/2 thick using a mallet or other solid tool if needed.

    2 Porkchop

  4. Dip porkchops in egg yolk, then transfer to breading mix plate. Pat porkchop firmly into breadcrumbs on each side so the entire surface is covered.

  5. Transfer porkchops to heated oil and fry for 4-5 minutes a side or until a crispy brown color on each side. Do not overcrowd the skillet. Once both sides are done, remove porkchops to a plate with a paper towel or rack. Immediately sprinkle salt onto porkchops once out of the oil.

    ¼ teaspoon Salt

  6. While the porkchops are frying, dice tomatoes into small cubes and toss with the salad greens. Squeeze juice from the limes into a small bowl and add avocado. Mash together until homogenous, and add salt to taste.

    2 Tomato 2 cups Salad Greens 2 Lime 2 Avocado

  7. Plate completed porkchops, assembled salad with tomato, and sour avocado together as desired. Optionally serve on a bed of rice and enjoy!

    1½ cups Rice

Interpretation

Game Ingredients

Weeping Flour
×2
Sour Avocado
×2
Feris Beastmeat
×1

Based on the in-game ingredients and name similarity to the real-world 'Cotoletta' (a breaded and pan-fried cut of veal), we interpreted Jin's Feris Quotelettas as an Italian cotoletta with Hispanic influence because of the avocado. Traditional cotolettas are made with veal, but for simplicty and ingredient availability, we opted to substitute veal for porkchops, as Feris Beastmeat can be intrepreted as pork or occasionally cuts of beef. Italian Cotolettas are traditionally breaded with fine breadcrumbs and not flour. To keep to the spirit of the original cuisine while adding a fusion twist, we interpreted the Weeping Flour as Panko breadcrumbs rather than all-purpose flour or fine breadcrumbs, for additional crispiness.

Much like in Aegaeon's Hyber Meatball Stew, Sour Avocado can be made by mixing a mashed avocado with lime juice and a pinch of salt, and this slightly acidic and creamy topping pairs perfectly with the star of this dish, the crispy and savory porkchop. The brightness of the lime and avocado contrast perfectly with the salty pork and the crispy crust formed by the panko breading, and it adds a softer texture to pair with the meat.

To balance the meal, we added a side salad with diced tomatoes for additional brightness and freshness. The dish comes together to form a delightful combination of texture and flavor, fitting for Jin's aptitude as a cook on the go!