Stalk Chop with Honey-snack Carrots and Carrot-celery-potato Mash

5 from 7 votes
Prep Time 45 minutes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 2 people


Stalk chop:

  • 260 g 2 stick chops
  • 8 big pinches Coarse sea salt from the mill
  • 8 big pinches Colorful pepper from the mill
  • 2 tbsp Flour
  • 1 Egg
  • 1 tbsp Cream
  • 2 tbsp Breadcrumbs
  • 2 tbsp Clarified butter
  • 2 tbsp Sunflower oil

Honey snack carrots:

  • 220 g Snack carrots
  • 1 tsp Salt
  • 1 tbsp Butter
  • 1 tbsp Honey
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill

Carrot, celery and potato mash:

  • 200 g Carrot-Celery-Potato mash / rest / see my recipe *)


  • 2 Discs Lemon
  • 2 Stalk Parsley
  • 2 piece Radish
  • 2 Rolls Remaining breaded egg


Stalk chop:

  • Wash the cutlets, pat dry with kitchen paper and season well on both sides with coarse sea salt from the mill and colored pepper from the mill. Whisk 1 egg with the cream (1 tbsp). Turn the cutlets in flour, knock off the flour a little, pull through the egg-cream mixture and bread with the breadcrumbs. Fry in a pan with clarified butter (2 tablespoons) and sunflower oil (2 tablespoons) on both sides until golden-brown. Turn it every now and then, scoop it up with 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, cut in half and form into a roll.

Honey snack carrots:

  • Clean the snack carrots and cook in salted water (1 teaspoon of salt) for about 5-6 minutes, drain and return to the hot saucepan. Add butter (1 tbsp) and honey (1 tbsp), fry the snack carrots in it for 5 - 6 minutes at medium temperature / toss or caramelize.Finally with coarse sea salt from the mill (2 big pinches) and colored pepper from the Season the mill (2 big pinches).

Carrot-celery-potato mash; Rest / see *)

  • Heat the carrot, celery and potato mash in the microwave. Alternatively, cook new mashed potatoes. *) Schnitzel with mushrooms in curry sauce and carrot-celery-potato mash
  • Serve chop with honey-snack-carrots and carrot-celery-potato mash, each garnished with 1 lemon wedge, 1 radish, 1 parsley stick and breadcrumbs.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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