Breaded cutlet with fried gnocchi and tomato salad
easy
30 mins
30 mins
Ingredients
- 8 Tomatoes
- 1 Spring onion
- 2 TABLESPOONS light balsamic vinegar
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 5-6 Tbsp Oil
- 4 Pork chops (about 200 g each)
- 1/2 bunch Parsley
- 1 untreated lemon
- 1 Garlic clove
- 5-6 Tbsp Breadcrumbs
- 1 egg (size M)
- 5-6 Tbsp Flour
- 1 package (400 g) Gnocchi (cooling shelf)
- 7-10 Tbsp parsley, lemon and garlic
- 7-10 Tbsp Note: Picture 02 Basil for garnishing
Directions
- 1
Clean, wash and slice the tomatoes. Clean and wash spring onion and cut into fine, diagonal rings. Season with salt, pepper and sugar. Add 2 tablespoons of oil drop by drop. Mix tomatoes, spring onion and vinaigrette.
- 2
Wash the chops and pat dry. Season with salt and pepper. Wash parsley, dab dry and chop finely. Wash lemon hot, grate dry, finely grate peel. Peel garlic and chop finely. Mix breadcrumbs, lemon peel, parsley and garlic. Beat the egg. Put flour on a plate. Turn chops first in flour, then in egg and finally in breadcrumbs. Heat 2 tablespoons of oil in a large frying pan, fry the chops in it at medium heat for 3-4 minutes from both silks.
- 3
Beat the egg. Put flour on a plate. Turn chops first in flour, then in egg and finally in breadcrumbs. Heat 2 tablespoons of oil in a large frying pan, fry the chops in it at medium heat for 3-4 minutes from both silks. In the meantime heat 1-2 tablespoons of oil in a frying pan, fry the gnocchi for 3-4 minutes, turning them over, and take them out. Arrange chops with gnocchi on plates, add tomato salad in bowls. Garnish with parsley, lemon and roasted, halved garlic cloves
- 4
Attention: Picture 02 Basil for garnishing
Nutrition Facts
720 kcal
54 g
34 g
49 g
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