John Myers
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Oven Cutlets with Broccoli and Potatoes
The perfect oven cutlets with broccoli and potatoes recipe with a picture and simple step-by-step instructions.
Oven cutlets:
- 6 Lummer chops à 220 g
- Coarse sea salt from the mill
- Colorful pepper from the mill
- 50 g Flour
- 2 Eggs + 2 tbsp cream
- 2 tbsp Ground almonds
- 100 g Breadcrumbs
- Parchment paper
- Rapeseed oil
Broccoli:
- 2 Broccoli approx. 1000 g / divided into florets / cleaned approx. 700 g
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 1 tbsp Butter
- 1 Clove of garlic
- 1 tbsp Clear broth instant
- Use of steam
Potatoes:
- 1000 g Waxy potatoes
- 1 tsp Salt
- 1 tsp Ground turmeric
Oven cutlets:
- Wash the lobster chops, pat dry with kitchen paper, beat / steak with the meat tenderizer and season well on both sides with coarse sea salt from the mill and colored pepper from the mill. Beat eggs (2 pieces) and whisk with the cream. Line a baking sheet with parchment paper and coat with rapeseed oil. First turn the chops in flour, draw through the egg-cream mixture, turn in the paper flour + ground almonds, place on the greased baking paper and drizzle with rapeseed oil. Bake in a preheated oven at 220 ° C for about 25 minutes. Turn carefully halfway through the baking time. Finally, briefly bake with the grill function.
Broccoli:
- Cut / clean the broccoli into florets and place in the steamer. Pour water into the lower pot and press in a clove of garlic, add butter (1 tablespoon) and mix with coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches) and clear broth (1 tablespoon instant) Spice up. Steam the broccoli for about 8-10 minutes and remove.
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 oven chops with broccoli and potatoes. Possibly to serve various sauces.
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