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Chop with Rosemary Potatoes and Butter Vegetables.

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Chop with Rosemary Potatoes and Butter Vegetables.

The perfect chop with rosemary potatoes and butter vegetables. recipe with a picture and simple step-by-step instructions.

Breading

  • 1 Pc. Egg
  • Salt and pepper
  • Sweet paprika
  • Breadcrumbs

Garnish :

  • 10 Pc. Potatoes triplets
  • 2 Branches Fresh rosemary
  • Clarified butter

Vegetable side dishes:

  • 1 Pc. Red peppers
  • 1 Pc. Cut the onion into rings
  • 0,5 Cup Peas frozen
  • 6 Pc. Mini carrots
  • Finely chopped parsley
  • Butter
  1. Season the chop, whisk the egg, place breadcrumbs on a plate and bread.
  2. Clean, wash and bleach vegetables.
  3. Peel and wash triplets. Fry slowly in hot fat with rosemary, turning frequently.
  4. At the end, toss the vegetables in butter.
Dinner
European
chop with rosemary potatoes and butter vegetables.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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