Pork cutlet on potato gratin

Pork cutlet on potato gratin
Quantity Ingredient
400 g Potatoes
2 Onions
10 g Butter
Pepper & Salt
Dried Thyme
0,25 l Beef Meat Broth
600 g Pork cutlet
20 g Butter Lard
100 g Cream Fraiche
3 tbsp Milk
2 tbsp Parsley

For cutlet on potato gratin the potatoes are gratinated in a herb garlic sauce. Preheat the oven to 200° and lightly grease a casserole dish. Peel a floury potato, slice into thin slices and fill into a bowl. Peel onions, cut into thin rings and add to the potatoes. Season the potatoes with pepper, salt and thyme, mix well and pour into the baking dish. Pour the meat stock over it and carefully seal the casserole dish with aluminium foil. Bake the potato gratin on the middle shelf for about 40 minutes. Mix cream fraiche with milk. Chop the parsley, press the garlic through the garlic press and stir both into the sauce. Season the sauce with salt and pepper. Remove aluminium foil, spread the sauce over the potato gratin and bake for another 20 minutes without foil. Shortly before the end of the cooking time, cut the fat edge of the cutlet slightly a few times, as shown in the picture above, so that the cutlet does not bulge during frying. Heat the clarified butter in a frying pan and sauté the cutlet vigorously in it. Reduce the temperature, fry the cutlet in 2-3 minutes and season with salt and pepper. Serve cutlet on potato gratin and decorate with parsley.

Servings: 3, Difficulty: 
Preparation time: 15 minutes, Total duration: 1 hour

All data per serving:
535 kcal
30 g
47 g
27 g

(C)opyright by Marions Kochbuch