Cutlet to curd potatoes

Name: Cutlet to curd potatoes
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 2 Potatoes (100 g each); 100 g Low-fat curd; 1-2 TABLESPOONS Mineral water; 7-10 Tbsp salt, black pepper; 7-10 Tbsp Sweet peppers; 1-2 TABLESPOONS Alfalfa sprouts (substitute parsley); 1 TABLESPOON White wine vinegar; 2 teaspoons (5 g each) Oil; 4-5 (approx. 100 g) polished cherry tomatoes; 50 g Lettuce; 1 (30 g) peeled onion; 1 (approx. 150 g) lean pork chop

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

2 Potatoes (100 g each)
100 g Low-fat curd
1-2 TABLESPOONS Mineral water
7-10 Tbsp salt, black pepper
7-10 Tbsp Sweet peppers
1-2 TABLESPOONS Alfalfa sprouts (substitute parsley)
1 TABLESPOON White wine vinegar
2 teaspoons (5 g each) Oil
4-5 (approx. 100 g) polished cherry tomatoes
50 g Lettuce
1 (30 g) peeled onion
1 (approx. 150 g) lean pork chop

Directions

1
Wash the potatoes and cook for about 20 minutes
2
Mix the quark and mineral water until smooth. Season to taste with salt, pepper and paprika. Sort the sprouts if necessary, wash and drain
3
Mix vinegar, salt and pepper. Whip 1 teaspoon of oil into it. Wash and quarter the tomatoes. Wash and drain the lettuce and pluck smaller if necessary. Mix tomatoes, lettuce and marinade
4
Cut onion into rings. Wash the meat, dab dry. Heat 1 tsp. oil in a coated pan. Fry the meat for 4-5 minutes on each side. Season with salt and pepper. Add onion rings and fry until golden brown
5
Drain the potatoes and quench. Cut lengthwise. Fill in quark, sprinkle with sprouts and paprika. Arrange everything