Breaded cutlet with honey-carrots

Name: Breaded cutlet with honey-carrots
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 1 small untreated orange; 300 g Carrots; 1 TABLESPOON Butter; 1 TABLESPOON Sunflower seeds; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Honey; 1 (approx. 150 g) Pork chop; 1 small stem rosemary; 2 TABLESPOONS Breadcrumbs; 1 egg (size S); 1 TABLESPOON Flour; 2 TABLESPOONS Oil; 7-10 Tbsp Orange peel zests and rosemary

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

1 small untreated orange
300 g Carrots
1 TABLESPOON Butter
1 TABLESPOON Sunflower seeds
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Honey
1 (approx. 150 g) Pork chop
1 small stem rosemary
2 TABLESPOONS Breadcrumbs
1 egg (size S)
1 TABLESPOON Flour
2 TABLESPOONS Oil
7-10 Tbsp Orange peel zests and rosemary

Directions

1
Wash the orange with hot water and rub dry. Grate half of the orange peel. Peel, wash and slice the carrots. Heat butter in a pot. Brown the carrots and sunflower seeds in it.
2
Season with salt and pepper. Add honey and half the orange peel. Add 5 tablespoons of water, bring to the boil, cover and cook over a low heat for 8-10 minutes. Wash and pat chops dry. Season with salt and pepper.
3
Wash the rosemary, remove the needles and chop finely. Mix breadcrumbs, remaining orange peel and rosemary. Beat the egg. Put the flour on a plate. Turn the cutlet first in flour, then in egg and breadcrumbs.
4
Heat the oil in a pan and fry the cutlet in it at medium heat for about 3 minutes, removing both silks. Arrange carrots and cutlet on a plate. Garnish with orange peel and rosemary. Baguette tastes good with it.