Recipe (english)

BBQ cutlet and glazed onions

BBQ cutlet and glazed onions

BBQ chops and glazed onions are served with potato wedges. Preheat baking oven to 200° C. Wash and dry the potatoes, cut into slices and mix with 1 tablespoon of oil. Season with salt and paprika powder. Spread on a baking tray. Bake for 30 minutes on the middle shelf. For the BBQ cutlet dice an onion and put aside. For glazed onions, peel the remaining onions and quarter lengthwise. Heat 1 tablespoon of oil in a pan. Brown the onions. Season with salt and thyme. Add water. Put the lid on. 15 minutes stew. Sprinkle with sugar. Fry the glazed onions occasionally until the water evaporates. For the BBQ sauce, heat 1 tablespoon of oil in a saucepan. Sauté diced onions and finely chopped garlic. Add ketchup, honey and vinegar. Season with pepper and salt. Cook until syrupy. Heat 1 tablespoon of oil in a pan. Roast cutlet. Season the cutlet with salt and pepper shortly before the end of cooking. Brush with BBQ sauce. Serve with glazed onions and potato wedges.

Servings: 2, Difficulty: 
Preparation time: 45 minutes, Total duration: 45 minutes

All data per serving:
679 kcal
65 g
37 g
29 g

(C)opyright by Marions Kochbuch