John Myers
Contents
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Ingredients
Stick cutlets:
- 4 Stalk chops, 210 g each
- Coarse sea salt from the mill
- Colorful pepper from the mill
- 50 g Flour
- 4 Eggs + 2 tbsp cooking cream
- 100 g Breadcrumbs
- 1 Cup Sunflower oil
Broccoli:
- 500 g Broccoli florets
- 1 Use of steam
- 1 liter Water
- 1 tsp Salt
- 1 tsp Pepper
- 1 tbsp Butter
- 1 Clove of garlic
- 4 big pinches Coarse sea salt from the mill
Potatoes:
- 500 g Elongated, waxy potatoes
- 1 tsp Salt
- 1 tsp Turmeric
Serve:
- The rest of the breaded egg was fried and cut out as a star
Instructions
- Wash the cutlets, 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. Whisk eggs (2 + 2 pieces) with the cooking cream (1 + 1 tbsp). Turn the cutlets in flour, knock off the flour a little, roll in the egg mixture and bread with the breadcrumbs. Turn again in the egg mixture and breadcrumbs and fry in a pan with sunflower oil (1 cup) one after the other on both sides (2 pieces each) until golden-brown. Turn it every now and then, add the roast fat and reduce the temperature a little. Keep the cutlets warm in the oven at 50 ° C until serving. Bake the rest of the breadcrumbs and cut out stars with a cookie mold for garnishing.
Broccoli:
- Divide / clean the broccoli into florets and place in the steamer. Pour water (1 liter) into the lower pot, finely dice a clove of garlic and add it, add butter (1 tbsp) and season with coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches). Steam the broccoli for about 8-10 minutes, remove and season with coarse sea salt from the mill (4 big pinches).
Potatoes:
- Peel the potatoes, wash them, quarter them, cook in salted water (1 teaspoon salt) with turmeric (1 teaspoon) for about 20 minutes and drain.
Serve:
- Serve cutlets with broccoli and potatoes, garnished with breadcrumbs.
