Recipe (english)  ·  Rezept (deutsch)

Cutlet with carrots cabbage vegetables

Cutlet with carrots cabbage vegetables
Quantity Ingredient
300 g Potatoes
300 g Carrots
300 g White cabbage
0,125 l Vegetable broth
1 tbsp Cream
1 tsp Potato starch
Pepper & Salt
1 tbsp Parsley
20 g Butter Lard
400 g Pork cutlet
Paprika powder
10 g Butter

For cutlet with carrots and cabbage vegetables first cook potatoes in their skins. Peel the carrots and grate them roughly into strips. Cut white cabbage into strips. Carrot and cabbage vegetables in a pot. Add stock. Bring to a boil. Switch temperature to medium level. Simmer the carrots and cabbage vegetables for 10 minutes. Stir in the cream. Mix starch with a little cold water. Carrot herb vegetables with it. Season with salt and pepper. Finely chop the parsley and sprinkle over it. Heat the lard in a pan. Slightly cut the fat edge of the cutlet at a distance of 1 cm. Fry the cutlet for 1 minute on each side. Reduce temperature. Season chops with pepper, salt and paprika powder. Turn, season from the other side and fry until evenly browned. Serve with Pell potatoes with butter flakes.

Servings: 2, Difficulty: 
Preparation time: 30 minutes, Total duration: 30 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
621 kcal
53 g
49 g
23 g

(C)opyright by Marions Kochbuch