Across the world of Alrest, different traditions and cultures evolved from the different people who settled on each of the Titans circling the World Tree. With these different cultures and traditions came different cuisines, and when it comes to the preparation of meat, Mor Ardain is the place to look. Specifically, one needs to travel to Bassani Butchers in the capital city of Alba Cavanich. The vast assortment of expertly crafted meat cuts and dishes at this famed butcher rivals that of any place else in the world.
This culinary reputation piqued the interest of one certain Blade: Crossette. In her quest to become just as good a Blade as her idol, Pyra, she made it her goal to become just as good, if not better, at everything Pyra can do. That even includes cooking. Through trial and error, Crossette became a culinary force equal to Pyra, with one slight difference. Crossette’s cooking leaned toward spicier dishes, partly due to personal preference and her fiery nature as a Fire Blade.
This brings us back to Bassani Butchers. Having sampled their Quoteletta, Crossette felt she could put her own spin on the dish, creating the Blazing Quoteletta, a spicier take on the delicious breaded meat cutlet from Alba Cavanich. With the inclusion of Bright Figs and Lazy Crayfish, she was able to create a sweet, salty, and spicy sauce to elevate the cutlet, which she paired with a salad made from Spark Cucumbers and Crunchy Passion Fruit. All in all, she was very pleased with her creation, receiving both a nod of approval from Pyra and a sigh of relief from Tora that his kitchen was still intact.
To bring this dish to life, we will look to its Italian real-world influence, the cotoletta, a breaded bone-in cutlet, while incorporating Crossette’s spicy ways and the in-game ingredients. We will add cayenne pepper to the seasoning of the cutlet, while the sauce will include fig, balsamic vinegar, fish sauce to represent the Lazy Crayfish, and crushed red pepper. A bright salad of cucumber, tomato, red onion, and basil tossed with a passion fruit-based dressing will accompany the cutlet. The sweet, salty, and spicy sauce paired with the flavorful cutlet, balanced by the acidity, sweetness, and crunch of the salad, makes for a plate that truly showcases Crossette’s kitchen prowess. Even I think I’d be torn between a visit to Bassani Butchers and Tora’s Kitchen.
Ingredients
6 bone-in, thin center or rib cut pork chops
1 cup seasoned bread crumbs
1 cup all-purpose flour
2 egg
¼ cup milk
Salt
Black pepper
Cayenne pepper
6 bone-in, thin center or rib cut pork chops
1 cup seasoned bread crumbs
1 cup all-purpose flour
2 egg
¼ cup milk
Salt
Black pepper
Cayenne pepper
Fig Sauce
15 fresh figs, chopped
1½ tbsp Balsamic vinegar
2 tsp Fish sauce
2 tsp crushed red pepper flakes
¼ cup chicken broth
3 tbsp Cold butter
15 fresh figs, chopped
1½ tbsp Balsamic vinegar
2 tsp Fish sauce
2 tsp crushed red pepper flakes
¼ cup chicken broth
3 tbsp Cold butter
Cucumber Salad
1 large cucumber, chopped
1½ cups cherry or grape tomatoes, halved
¼ small red onion, very thinly sliced
½ cup fresh basil, torn
2 tbsp passion fruit juice
¼ cup olive oil
1 tsp honey
½ tsp Dijon mustard
Salt and black pepper
1 large cucumber, chopped
1½ cups cherry or grape tomatoes, halved
¼ small red onion, very thinly sliced
½ cup fresh basil, torn
2 tbsp passion fruit juice
¼ cup olive oil
1 tsp honey
½ tsp Dijon mustard
Salt and black pepper
To make the blazing quoteletta, we first need to prepare our breading station. Add the flour to a bowl large enough to toss the dredge the chops without creating a mess of spillage. In another bowl crack the eggs, add the milk, and whisk until completely blended and smooth. In one last bowl (again large enough to coat without messes) add the breadcrumbs.
Use a sharp, small knife to cut away any loose meat or muscle clinging to the end of the bone. Scrape downward toward the chop to remove the membrane covering the bone, allowing the white to show. Wrap the exposed clean bone tightly in a small piece of aluminum foil before breading and frying to prevent it from burning or darkening too fast.
Using a mallet, gently pound the meat of the chop to flatten and even it out. Be careful not to pound any bone. Season each chop with salt, black pepper, and cayenne pepper on both sides.
Dredge each pork chop with the flour so that it is fully coated. Shake off any excess flour, then dip both sides in the egg wash, ensuring it is well coated with egg. Lastly dredge both sides of the pork chop in the breadcrumb mix, ensuring both are fully and evenly coated in breadcrumb. Shake off any excess.
Add the olive oil followed by the butter to a warm pan over medium heat. When the butter is fully melted add the pork chops. Fry in batches and be sure not to crowd the pan. Fry each pork chop for 3-4 minutes on each side, until golden. Keep the batches warm in a 200 °F oven.
Place a saucepan over medium heat. Simmer the figs, vinegar, fish sauce, red pepper flakes, and broth in a saucepan for 4–5 minutes until the figs are completely soft. Remove the pan from the heat.
Carefully pour the mixture into a blender or food processor and blend until completely smooth. You can allow the mixture to slightly cool before pouring and blending if you prefer.
Pour the smooth sauce back into the pan. Rewarm on low heat for 2-3 minutes if needed, then remove the pan from the heat and drop the cold butter into the warm sauce and whisk it in one tablespoon at a time.
To make the salad, combine the cucumber, tomato, onion, and basil in a bowl. Season with salt and black pepper and toss.
In a separate bowl combine the olive oil, passion fruit juice, honey, and mustard in a bowl and whisk until fully blended. Add the dressing to the salad and toss to fully coat the salad with the dressing.
To serve, spoon a pool of the fig sauce onto one side of the plate. Remove the foil from the bone of the pork chops and set it atop the sauce. Place a portion of the cucumber salad beside the chop. Garnish the chop with chopped parsley. Enjoy!