Farmer's cutlet with carrot stew

Ingredients for 2 servings:

• 2 slice(s) pork belly, cut about 1 cm thick
• 1 m.-sized egg(s)
• 3 tbsp breadcrumbs
• 250 g carrot(s), finely diced
• 4 medium-sized potatoes, finely diced
• 1 tbsp beef broth, granulated
• 2 tbsp clarified butter
• 20 g butter
• e.g. salt and pepper
• 1 tbsp parsley, finely chopped

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

An inexpensive dish

Melt 1 tablespoon of clarified butter in a saucepan, add the finely diced carrots and sauté briefly while stirring. Then add the finely diced potatoes and add enough water to cover the vegetables. Season with salt and pepper and stir everything into 1 tablespoon of beef stock. Bring to a boil once, then cook on medium heat for 12-15 minutes. If there is too little liquid in the pan, add a little more water. Wash the belly meat, pat dry, season with salt and pepper, dip it in a beaten egg, and coat with breadcrumbs. Melt the clarified butter in a pan. Depending on the size of the pan, you may need a little more clarified butter. The fat must be very hot and the meat should be slightly submerged in the fat. Add the belly slices, sear for 1-2 minutes on each side, and then cook on medium heat for a further 7 minutes on each side. Season the carrot stew with butter and mash it coarsely with a potato masher. Arrange on two plates and garnish with chopped parsley. Serve very hot with the pork belly slices. This hearty recipe comes from my grandmother and has been cooked in the same way in the family for many decades. Instead of pork belly, you can also use neck chops or neck steaks.