John Myers
Contents
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Ingredients
For the turret:
- Salt and pepper from the mill
- Paprika powder
- 0,5 tsp Clear beef bouillon
- 0,5 tsp Flour for flour
- 1 Egg
- 1 Breadcrumbs
- 1 Oil and butter for frying
- 3 Onion (6 slices per plate)
- 3 Potatoes (6 slices per plate)
- 3 Flour for flour
- 1 Egg
- 1 Breadcrumbs
- Salt and pepper
- Oil for frying
To garnish:
- 2 Sprigs of basil
Instructions
- Rinse the chops briefly, pat dry and pat a little flat. Then season with salt, pepper and paprika. Flour the chops, in beaten egg (whisk the egg with salt, pepper and bouillon) and toss in breadcrumbs.
- Heat oil and butter in a pan and fry the chops until golden brown on both sides. Keep warm until further use
- Peel / wash the potatoes and cut into approx. 1.5 cm. cut thick slices. Cook in salted water, drain.
- Meanwhile, peel the onions and cut into about 1 cm. cut thick slices. Season with salt and pepper. Then turn in flour, beaten egg and breadcrumbs. Heat the oil in a separate pan and fry the onions until golden brown.
- Assemble two turrets (for each plate) from onions and potato slices. Serve garnished with the chops and sprigs of basil. Have fun trying it out and enjoy your meal.
