John Myers
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Chop with Potato Mushrooms and Buttered Vegetables
The perfect chop with potato mushrooms and buttered vegetables recipe with a picture and simple step-by-step instructions.
Chop:
- 2 200 g chop
- Coarse sea salt from the mill
- Colorful pepper from the mill
- 5 tbsp Flour
- 1 Egg
- 1 tbsp Cooking cream
- 10 tbsp Breadcrumbs
- 0,5 Cup Sunflower oil
Potato mushrooms:
- 600 g Waxy potatoes / peeled and cut approx. 350 g
- 1 tsp Salt
- 1 tsp Turmeric
Buttered vegetables:
- 1 pack Butter vegetables 300 g / TK
- 0,5 Cup Water
- 1 tbsp Butter
- 4 tbsp Cooking cream
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
To serve:
- 2 Parsley stalks for garnish
- The rest of the breaded eggs are fried for garnish
Chop:
- Beat the chop with the meat tenderizer, salt and pepper on both sides, bread (flour, egg + cooking cream and breadcrumbs), fry in a pan with hot oil (½ cup) on both sides until golden-brown and in the oven at 50 ° C keep warm. Bake the rest of the breadcrumbs for garnish.
Potato mushrooms:
- Peel the potatoes with the apple splitter and shape into potato mushrooms (See my idea / recipe: Potato mushrooms) Boil in water with salt (1 teaspoon) and turmeric (1 teaspoon) for about 20 minutes and drain.
Buttered vegetables:
- Clean the frying pan, add butter (1 tbsp) and the frozen buttered vegetables, pour half a cup of water and simmer at a low temperature for about 8-10 minutes. Stir the pan again and again. Finally, salt (2 big pinches) and pepper (2 big pinches) and refine with cooking cream (4 tbsp).
Serve:
- Serve the chop with buttered vegetables and potato mushrooms, garnished with breaded eggs and parsley.
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