John Myers
Contents
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Ingredients
Stalk chop:
- 2 Stalk chop, 250 g
- Coarse sea salt from the mill
- Colorful pepper from the mill
- 1 Egg
- 60 g Breadcrumbs
- 30 g Flour
- 6 tbsp Oil
Pea puree:
- 400 g Young peas frozen
- 1 Onion approx. 50 g
- 2 Garlic cloves
- 1 piece Ginger about the size of a walnut
- 1 tbsp Butter
- 100 ml Vegetable broth (1 teaspoon instant)
- 1 tsp Salt
- 0,5 tsp Pepper
- 4 tbsp Cooking cream
- 1 big pinch of salt
- 1 Splash Lemon juice
Mashed potatoes:
- 500 g Potatoes
- 2 Garlic cloves
- 1 piece Ginger about the size of a walnut
- 1 tbsp Butter
- 1 tsp Salt
- 0,5 tsp Pepper
- 4 tbsp Cooking cream
- 1 big pinch of coarse sea salt from the mill
- 1 big pinch of nutmeg
For serving - garnishing:
- 2 Parsley stalks
- 2 Pieces of fried breaded eggs
Instructions
Stalk chop:
- Wash the chops, pat dry with kitchen paper, beat with the meat tenderizer, season with salt and pepper on both sides, bread (flour, whisked egg and breadcrumbs) and fry in oil (6 tbsp) until golden-brown on both sides.
Pea puree:
- Peel and dice the onion. Peel and finely dice the garlic cloves and ginger. Heat butter (1 tbsp) in a saucepan and fry the onion cubes, garlic cubes and ginger cubes vigorously. Add the frozen peas, pour in the vegetable stock (100 ml), season with salt (1 teaspoon) and pepper (½ teaspoon) and simmer with the lid closed for approx. 5 - 6 minutes. Finally remove the lid and let the cooking liquid reduce. Add the cooking cream (4 tbsp) and puree with the hand blender. Finally, season to taste with a big pinch of salt and a splash of lemon juice.
Mashed potatoes:
- Peel, wash and dice the potatoes. Peel and finely dice the garlic cloves and ginger. Put the potato cubes, garlic cubes and ginger cubes in a saucepan, cover with water, season with salt (1 teaspoon) and simmer / cook for about 20 minutes. Drain through a kitchen sieve. Add butter (1 tbsp) and cooking cream (4 tbsp) and work through / mash everything well with the potato masher. Season with a big pinch of nutmeg and salt.
Serve:
- Serve the cutlet with peas and mashed potatoes, garnished with parsley and breadcrumbs.
Nutrition
Serving: 100gCalories: 293kcalCarbohydrates: 18.2gProtein: 2.5gFat: 23.6g
