Cutlet with potato vegetables

Name: Cutlet with potato vegetables
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 750 g Potatoes; 200 ml Milk; 7-10 Tbsp Salt; 2 Bay leaves; 3 Juniper berries; 1 Carrot; 100 g Celery; 125 g streaky smoked bacon; 1 Onion; 7-10 Tbsp Pepper; 1 knife tip Caraway powder; 2 TABLESPOONS Oil; 1 collar Parsley; 4 thin chops ` (à approx. 150 g)

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

750 g Potatoes
200 ml Milk
7-10 Tbsp Salt
2 Bay leaves
3 Juniper berries
1 Carrot
100 g Celery
125 g streaky smoked bacon
1 Onion
7-10 Tbsp Pepper
1 knife tip Caraway powder
2 TABLESPOONS Oil
1 collar Parsley
4 thin chops ` (à approx. 150 g)

Directions

1
Peel, wash and dice the potatoes. Bring milk and 200 ml water, potatoes, salt, bay leaf and juniper to the boil and cook over a low heat for 20-25 minutes. Clean, wash and roughly grate the vegetables.
2
Add to the potatoes 10 minutes before the end of the cooking time. Finely dice the bacon and skip. Peel, dice and add the onion and sauté. Add both to the potatoes. Season to taste with salt, pepper and caraway.
3
Heat the oil. Cut the meat on the bone and fry on each side for about 4 minutes. Wash and chop the parsley and fold into the vegetables. Arrange everything.