John Myers
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Breaded Kasseler Cutlet with Nibble Corn on Cob
The perfect breaded kasseler cutlet with nibble corn on cob recipe with a picture and simple step-by-step instructions.
Breaded smoked pork chop:
- 400 g 2 Kasseler Kotelett à 200 g
- Coarse sea salt from the mill
- Colorful pepper from the mill
- 50 g Flour
- 1 Ei +1 tbsp Kochsahne
- 50 g Breadcrumbs
- 10 tbsp Sunflower oil
Nibbling corn on the cob:
- 400 g 2 Maiskolben ( Zuckermais ) à 200 g
- 2 liter Water
- 2 tsp Salt
- Coarse sea salt from the mill
Serve:
- 2 * ½ Strauchtomate
- 2 Stalk Maggi herb
Breaded smoked pork chop:
- Wash Kassler, pat dry with kitchen paper, season on both sides with coarse sea salt from the mill and colored pepper from the mill. Whisk the egg with the cooking cream (1 tbsp). Turn the chops in flour, knock them off, pull them through the egg-cream mixture and turn them in breadcrumbs. Heat sunflower oil (10 tbsp) in a pan and fry the breaded smoked pork chops until golden-brown on both sides. Keep warm in the oven at 50 ° C until serving.
Nibble corn on the cob:
- Put the corn on the cob in salted water (2 liters of water + 2 teaspoons of salt) and cook for about 10 minutes. Remove the flasks, drain well, place in the Kassler cutlet frying pan and fry for a few minutes, turning constantly. Take out, season with coarse sea salt from the mill and cut / cut into 3 pieces.
Serve:
- Divide the cutlet and pieces of corn on the cob on 2 plates and garnish each with ½ tomato and a stalk of Maggi cabbage, serve.
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