Herb cutlet with carrots and potatoes from the oven

Ingredients for 4 servings:

• 600 g potatoes
• 500 g carrot(s)
• 3 tbsp sunflower oil
• salt and pepper
• 3 sprigs of parsley
• some stalks of basil and thyme
• 50 g white bread from the previous day
• 1 egg(s)
• 50 g Parmesan, freshly grated or another cheese
• 60 g butter, room temperature
• 2 tsp mustard
• 2 shallots
• 4 chops

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

everything cooked in a casserole dish

Preheat the oven to 200°C (top/bottom heat). Peel the potatoes and cut into wedges. Peel the carrots and cut into thick slices. Mix the potatoes and carrots with the oil, 1 teaspoon of salt, and a little pepper in a bowl and place in an ovenproof dish. Bake in the oven for 30-35 minutes, stirring occasionally. Finely chop the shallots. Wash the herbs, pat dry, and finely chop. Crumble the white bread and mix with the Parmesan cheese, shallots, herbs, butter, mustard, and egg. Wash the chops, pat dry, and fry in a pan for 2 minutes on each side. Place the chops on top of the vegetables and spread the herb crust evenly over the chops. Increase the oven temperature to 250°C (top/bottom heat) and bake the chops for about 10-15 minutes.