John Myers
Chop with Parmesan Bagger Hood
The perfect chop with parmesan bagger hood recipe with a picture and simple step-by-step instructions.
- 3 Pc. Pork chop (ma) fresh
- 300 g Potato freshly peeled
- 80 g Grana Padano Parmesan
- 1 Pc. Egg
- 125 ml Meatsoup
- Pepper colored from the mill, nutmeg from the mill, caraway seeds
- To taste
- 1 tbsp Clarified butter
- Peel the potatoes and grate them medium-fine
- Grate the Grana Padano with the potatoes, add the egg and mix everything well with the spices, set aside
- Sear the cutlets on each side in a pan for one minute and also set aside
- Deglaze the roasting set with the stock and place in a baking dish with the cutlets
- Spread the potato Parmesan mixture evenly on the chops and press down well
- Let sleep in the oven at 180 ° C for 30 – 35 minutes
- The Parmesan was not present for the photo session because I hadn’t even thought about making the excavator hood spicier when I got Berta’s egg out of the fridge, but he said to me – take me before I get sick .. …
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