John Myers
Contents
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Ingredients
Grill cutlet:
- 2 Grilled chops, marinated, 225 g each
- 2 tbsp Sunflower oil
- 1 Grill pan
- 1 Splash guard
- 2 Parsley
- 2 Radish
- 2 Cucumber slices
Side dishes:
- 3 100 g onions
- 2 tbsp Butter
- 7 Radish
- Balsamic vinegar (cremoso)
- 0,25 Iceberg lettuce
- 100 g Corn
- 1 Carrot approx. 100 g
- 1 Tomato
- 4 Discs Cucumber
- 1 tbsp Light rice vinegar
- 2 tbsp Olive oil
- 1 tbsp Liquid blossom honey
- 0,5 Baguette
- 3 Various barbecue sauces
Instructions
Grill cutlet:
- Sear the grill cutlet in a grill pan with oil (2 tbsp) on both sides and cook on both sides at a low temperature for about 3 - 4 minutes. Use a splash guard (here: very good from IKEA) to prevent it from splashing.
Side dishes:
- 1) Onions: Peel the onions, cut them in half crosswise and slowly fry them on both sides in a pan with butter (2 tbsp) until golden-yellow. 1) Onions: peel the onions, cut them in half crosswise and slowly fry them on both sides in a pan with butter (2 tbsp) until golden-yellow. 3) Clean, wash and cut the iceberg lettuce into pieces. Peel the carrot with the peeler and cut into sticks, clean, wash and slice the tomato. Wash the cucumber and cut 4 and 2 slices. Serve the salad (pieces of iceberg lettuce, corn, carrot sticks, tomato slices and cucumber slices) with a vinaigrette made from light rice vinegar (1 tbsp), olive oil (2 tbsp) and liquid blossom honey (1 tbsp).
Serving Serving Serving:
- Grill cutlet garnished with parsley, radishes and cucumber slice, serve. Serve with the side dishes, baguettes and barbecue sauces.
