Cutlet with young carrots

Name: Cutlet with young carrots
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 160 g peeled potatoes; 7-10 Tbsp salt, coarse pepper; 200 g peeled horned carrots; 1 (approx. 175 g) Pork chop; 1 tsp (5 g) Oil; 1 knife tip clear broth (instant); 1 tablespoon (15 g) clotted cream; 7-10 Tbsp vegetable binder; 1-2 stem(s) Parsley

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

160 g peeled potatoes
7-10 Tbsp salt, coarse pepper
200 g peeled horned carrots
1 (approx. 175 g) Pork chop
1 tsp (5 g) Oil
1 knife tip clear broth (instant)
1 tablespoon (15 g) clotted cream
7-10 Tbsp vegetable binder
1-2 stem(s) Parsley

Directions

1
Wash the potatoes and cook in salted water for about 20 minutes. Wash the carrots and cook them covered in 100 ml lightly salted water for 10-12 minutes
2
Wash the cutlet and pat dry. Heat oil. Brown the meat on both sides. Then fry for 3-4 minutes on each side. Season with salt and pepper. Take out and keep warm
3
Lift out the carrots. Deglaze the gravy with carrot water. Bring to the boil, stir in stock and cream. Sprinkle in some binding agent, bring to the boil. Season to taste with salt and pepper. Serve everything. Wash and chop the parsley and sprinkle over it
4
-Decorative: Leave some green on when cleaning the carrots
5
-Thick loose carrots should be halved lengthwise before cooking