Cutlet with jacket potatoes and salad

Name: Cutlet with jacket potatoes and salad
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 200 g Potatoes; 1 (approx. 180 g) Pork chop; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 small onion; 2 1/2 TABLESPOONS Oil (e.g. rape seed oil); 1/2 small head picking salad; 4 cherry tomatoes; 2 TABLESPOONS Vinegar; 1 pinch Sugar; 100 g sour cream; 20 g Alfalfa sprouts; 7-10 Tbsp Sweet peppers; 7-10 Tbsp n

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

200 g Potatoes
1 (approx. 180 g) Pork chop
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 small onion
2 1/2 TABLESPOONS Oil (e.g. rape seed oil)
1/2 small head picking salad
4 cherry tomatoes
2 TABLESPOONS Vinegar
1 pinch Sugar
100 g sour cream
20 g Alfalfa sprouts
7-10 Tbsp Sweet peppers
7-10 Tbsp n

Directions

1
Brush the potatoes vigorously under cold running water and cook in boiling water for about 20 minutes. In the meantime wash the cutlet, dab dry with kitchen paper and season with salt and pepper. Peel onion and cut into rings. Heat 1 tablespoon of oil in a small coated pan and fry the meat in it on both sides for about 10 minutes at medium heat. Add onion and fry until crispy. Clean, wash and drain the salad and pluck into bite-sized pieces. Wash, clean and quarter the tomatoes.
2
Season vinegar with salt, pepper and sugar. Beat the remaining oil into it. Turn lettuce and tomatoes in the vinaigrette. Arrange chops with onion rings and some frying fat on a plate. Drain the potatoes, cut them in, press them apart a little, fill them with sour cream and sprinkle them with sprouts and paprika. Put the salad on the plate