Fried cutlet

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Clean and wash the Brussels sprouts and cook for 18-20 minutes in boiling salted water. Then drain. In the meantime, wash and pat chops dry. Fry in hot oil on both sides for about 5 minutes. Season with salt and pepper, let cool down a bit. Peel onion, dice finely and fry in hot fat.

2. 2

   Add Brussels sprouts. Season to taste with salt, nutmeg and orange juice. Pour into an ovenproof dish. Whisk the sour cream and eggs, also season and pour over the mixture. Sprinkle with 1 tablespoon of parmesan. Let it stand in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 20 minutes. In the meantime, turn the chops one after the other in flour, whisked egg yolk and the remaining Parmesan cheese. Fry them again on medium heat for 5 minutes on each side. For the puree, wash and drain the parsley and chop finely, except for a little bit for garnishing. Bring 3/8 litres of water to the boil with a little salt and remove from the heat. Add milk and stir in the puree flakes. After 1 minute stir in the parsley.

3. 3

   In the meantime, turn the chops one after the other in flour, whisked egg yolk and the remaining Parmesan cheese. Fry them again on medium heat for 5 minutes on each side. For the puree, wash and drain the parsley and chop finely, except for a little bit for garnishing. Bring 3/8 litres of water to the boil with a little salt and remove from the heat. Add milk and stir in the puree flakes. After 1 minute stir in the parsley. Pour the mixture into a piping bag with a star-shaped spout and squirt thick tuffs onto the orange slices. Arrange everything with orange slices and parsley on preheated plates