Cutlet with colourful vegetables

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Clean, wash and cut the vegetables into pieces. Peel onions, dice 1 onion finely, cut the rest into rings. Heat 2 tablespoons of fat in a saucepan, sauté diced onions briefly, add carrots and leek and sauté. Deglaze with vegetable stock and simmer for 10 minutes. Heat oil in a pan and fry the chops for 5 minutes on each side.

2. 2

   Season with salt and pepper. Add onion rings and fry. In the meantime, bring 500 ml of water to the boil with a level teaspoon of salt, remove from the plate and add the cold milk. Stir in the puree flakes and let it swell for about 1 minute. Stir again. Stir in remaining fat. Arrange chops, vegetables and mashed potatoes on plates. Wash parsley, dab dry and chop finely, except for a little bit for garnishing. Sprinkle vegetables with parsley and garnish.

3. 3

   Stir again. Stir in remaining fat. Arrange chops, vegetables and mashed potatoes on plates. Wash parsley, dab dry and chop finely, except for a little bit for garnishing. Sprinkle vegetables with parsley and garnish. Pour onion rings over the mashed potatoes

Nutrition Facts

KCAL
480 kcal

CARBS
33 g

FATS
22 g

PROTEINS
39 g