Chop with mashed potatoes and broccoli

Ingredients for 2 servings:

• 400 g floury potatoes
• some salt and pepper
• nutmeg
• 2 chops
• 2 tsp mustard, hot
• 2 tbsp rapeseed oil
• 300 g broccoli, frozen
• 2 egg yolks
• 2 tbsp Parmesan, freshly grated
• 2 tbsp cream
• 200 ml cream
• 2 tbsp pepper, green
• 50 ml white wine
• 100 ml meat broth
• 2 tbsp almond flakes
• some butter

Instructions

Working time approx. 35 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 46 minutes; Total time approx. 1 hour 31 minutes

Wash the potatoes and cook them in boiling salted water for 25 minutes. Meanwhile, rinse the meat, pat dry, season with salt and pepper, and spread with mustard. Heat the rapeseed oil in a pan and sear the meat for about 3 minutes on each side. Remove and place in a baking dish. Drain and peel the potatoes and press them through a potato ricer. Allow the mashed potatoes to cool slightly. Preheat the oven to 180°C (convection oven). Mix the mashed potatoes with 1 egg yolk, 1 tbsp Parmesan cheese, and about 80g of cream. Season with salt, pepper, and nutmeg. Transfer the mixture to a piping bag fitted with a perforated nozzle and pipe onto the meat. Mix 1 egg yolk with 1 tbsp cream and 1 tbsp Parmesan cheese. Drizzle the mixture over the potato mixture. Cook in the oven for about 15 minutes. If necessary, turn on the grill function for the last two minutes. Cook the broccoli in salted water for about 6 minutes. Sauté the green peppercorns in the fat from the schnitzel. Pour in the wine and reduce briefly. Stir in the stock and bring to a boil, then stir in the remaining cream and season. Finally, add a small knob of butter, if desired. Drain the broccoli, briefly roast it in butter in a pan, and add the almonds. Serve everything, serving with any remaining mashed potatoes.