John Myers
Contents
show
Ingredients
Breaded Lummer Chops:
- 320 g 2 pork lobster chops
- Coarse sea salt from the mill
- Colorful pepper from the mill
- 2 tbsp Flour
- 1 Egg
- 1 tbsp Cream
- 25 g Breadcrumbs
- 6 tbsp Sunflower oil
- 2 big pinches Coarse sea salt from the mill
French beans:
- 150 g French beans
- 1 tsp French beans
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
Triplets:
- 300 g / Small, waxy potatoes / 10 pieces Potatoes (triplets)
- 1 tsp Salt
- 1 tsp Ground turmeric
- 2 big pinches Coarse sea salt from the mill
Serve:
- 2 Discs Serve:
- 2 * ½ vine tomatoes
- 2 Stalk Parsley
- 2 Rolls Fried, remaining breaded egg
Instructions
Breaded Lummer Chops:
- Wash the chops, pat dry with kitchen paper, steak with the meat tenderizer and season vigorously on both sides with coarse sea salt from the mill and colored pepper from the mill. Beat the egg and whisk with the cream (1 tbsp). Turn the seasoned lummer chops in flour and knock off the excess flour. Then pull through the egg-cream mixture, turn in the breadcrumbs, fry in a pan with heated sunflower oil (4 tablespoons) on both sides until golden-brown, remove and keep warm in the oven at 50 ° C until serving. Fry the rest of the breaded eggs in the pan, remove them, cut in half and roll up into two small rolls.
French beans:
- Clean the French beans, wash in a sieve, drain well, cook in salted water (1 teaspoon salt) for about 10 minutes and drain through a kitchen sieve. Place in the Ko-Telett frying pan, toss in it briefly, season with coarse sea salt from the mill (2 big pinches) and colored pepper from the mill (2 big pinches) and return to the hot pot until ready to serve.
Triplets:
- Peel the triplets (small, waxy potatoes), cook in salted water (1 teaspoon salt) with turmeric ground (1 teaspoon) for about 20 minutes, drain, place in the chop frying pan, toss in it and add coarse sea salt from the effort -All (2 big pinches) season.
Serve:
- Serve breaded lobster chops with French beans and triplets, each garnished with a lemon slice, ½ vine tomato, parsley stalks and breadcrumbs.
