John Myers
Contents
show
Ingredients
Panierstrasse
- 1 good piece of Beef ,, Côte de Boeuf
- 2 fresh Eggs (fresh from the nest)
- 1 Cup Double-Grip flour
- 2 cups Breadcrumbs (own production)
- 2 cups Frying oil
- 2 good tables. Butter
- Salt, pepper a.d. Mill
potato salad
- 5 middle Firmly boiling potatoes
- 1 acid Cucumber + some juice
- 1 cooked Boiled egg
- 1 boiled Carrot
- 1 Tablespoon Mustard medium hot
- 2 well heaped ESsl. Greek yogurt 10% fat
- 1 go. teaspoon. Vegetable broth (even mixed)
- 1 go. teaspoon. Water
- 1 small disc Fat black bacon
- 1 small Onion in cubes
- 1 pinch Sugar, salt + pepper
- 1 good shot of ours Regional Resi Vinegar
- Fresh chives
Instructions
For the potato salad
- the potatoes (if you can, buy the "Bamberger Hörnchen" they are really great) for potato salad. Firm, greasy, just great. Wash and cook in the steamer with the carrot. In the meantime: the sour cucumber Cut into small cubes, peel the hard-boiled egg into cubes, add a little cucumber water from the pickled cucumber to the bowl and stir in the mustard until smooth.
- The vegetable paste Vegetable paste No. 2 Heat with slightly different ingredients with a little water, cut the bacon and the onion into cubes, leave out the bacon + onion in a small pan. Now the potatoes and the carrots should be done, peel and thinly slice them all in the bowl. Pour the hot broth over the potatoes as much as they can absorb, but be careful, there is already cucumber water involved.
- Mix the carrot and the boiled egg in small cubes, now fold in the Greek yoghurt and fold in the chives (cut). Work in some of the vinegar and finally the bacon and onions, season to taste. He can pull through until these wonderful chops are fried.
The chops
- 2 Put pans on, do not heat them too hot. Put the oil in the pan and add a little butter (taste) the two splendid pieces of salt and pepper and off you go through the Panier Straße. Now I preheat my small oven to 130 ° convection The small baking sheet middle rail.
- Now into the hot fat, fry slowly because the pieces are really thick, don't be afraid of the fat on the pork chop, they used to be and even in the bend on the bone there was still the loin on it. Not to think about it today 🙁 So, as I said, slowly fry and baste the meat with a spoon, it has the crust, then carefully turn it over, continue to fry until crispy. If the sides have a nice color, put on the small baking pan and you're done cook in the oven, may take 15-20 minutes
- Meanwhile, I fill the potato salad in serving hearts, the eye eats with it 🙂 hollow my electric knife, the meat out of the oven and cut nice slices for me. I can only say, a pleasure "Now a bon appetit lg. Uschi
