John Myers
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Chop with Curry Cream Leek
The perfect chop with curry cream leek recipe with a picture and simple step-by-step instructions.
Chop:
- 2 160 g chops
- Coarse sea salt from the mill
- Colorful pepper from the mill
- 4 tbsp Flour
- 8 tbsp Breadcrumbs
- 1 Egg
- 1 tbsp Cooking cream
- 6 tbsp Rapeseed oil
Curry cream leek:
- 500 g Leek rings (here: TK / own production from Maria and Arno’s garden
- 2 tbsp Butter
- 1 tbsp Flour
- 100 ml Milk
- 100 ml Cooking cream
- 100 ml Water
- 1 tsp Mild curry powder
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
Serve:
- Baked remaining breadcrumbs for garnish
Chop:
- Wash the chop, pat dry with kitchen paper, beat on both sides with the meat tenderizer, season vigorously 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). First turn the chops in flour, knock off the remaining flour, pull through the egg-cream mixture, bread with breadcrumbs and fry in a pan with rapeseed oil (6 tbsp) on both sides until golden-brown. Keep warm in the oven at 50 ° C until serving.
Curry cream leek:
- Let the leek rings thaw. Heat butter (2 tbsp) in a pan and fry the leek rings in it / stir-fry. Dust with flour (1 tbsp), stir briefly with a pan and pour in the milk (100 ml), the cooking cream (100 ml) and the water (100 ml). Season with mild curry powder (1 teaspoon), coarse sea salt from the mill (4 big pinches) and colored pepper from the mill (4 big pinches) and simmer until the liquid has a creamy consistency.
- Fry the remaining breaded eggs in the cutlet pan, remove and cut out 2 egg circles with a drinking glass. Serve chop with curry cream leek garnished with an egg circle
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