Kasseler cutlet

Name: Kasseler cutlet
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 200 g Potatoes; 7-10 Tbsp Salt; 1 (175 g) Kasseler cutlet; 1 TABLESPOON Oil; 1 (approx. 150 g) small zucchini; 1/2 Onion; 50 ml Vegetable broth (instant); 2 TABLESPOONS Fresh cream; 2 TABLESPOONS Lemon juice; 7-10 Tbsp grated lemon peel; 7-10 Tbsp Lemon Pepper; 7-10 Tbsp chopped dill; 7-10 Tbsp Lemon slice and dill; 7-10 Tbsp Aluminium foil

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

200 g Potatoes
7-10 Tbsp Salt
1 (175 g) Kasseler cutlet
1 TABLESPOON Oil
1 (approx. 150 g) small zucchini
1/2 Onion
50 ml Vegetable broth (instant)
2 TABLESPOONS Fresh cream
2 TABLESPOONS Lemon juice
7-10 Tbsp grated lemon peel
7-10 Tbsp Lemon Pepper
7-10 Tbsp chopped dill
7-10 Tbsp Lemon slice and dill
7-10 Tbsp Aluminium foil

Directions

1
Peel the potatoes, cut in half lengthwise and cook in boiling salted water for 15-20 minutes. Rinse cutlet cold and pat dry. Fry in hot oil on both sides for about 5 minutes. Clean, wash and cut the zucchini into pieces. Peel and finely chop the onion half. Remove the smoked pork loin from the pan and wrap in aluminium foil. Sauté the zucchini in the frying fat.
2
Pour in stock and cook for 8-10 minutes. Stir in crème fraîche, lemon juice and zest. Season with salt and lemon pepper. Add dill. Arrange cutlet with potatoes and vegetables. Garnish as desired with a slice of lemon and dill