Kasseler cutlet Italia

Name: Kasseler cutlet Italia
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 250 g oblong shallots; 2 Leek sticks (leek; approx. 400 g); 200 g cherry tomatoes; 3-4 Stem(s) Rosemary; 4 Kasseler chops (approx. 180 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Olive oil; 350 ml Vegetable broth (instant); 3-4 Tbsp Essig (z. B. White balsamic); 2-3 TEASPOONS liquid honey

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

250 g oblong shallots
2 Leek sticks (leek; approx. 400 g)
200 g cherry tomatoes
3-4 Stem(s) Rosemary
4 Kasseler chops (approx. 180 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Olive oil
350 ml Vegetable broth (instant)
3-4 Tbsp Essig (z. B. White balsamic)
2-3 TEASPOONS liquid honey

Directions

1
Peel the shallots and quarter them lengthwise. Clean and wash the leek and cut into rings. Wash the tomatoes. Wash rosemary, dab dry and cut into pieces. Wash chops, pat dry and season with pepper and a little salt. Heat the oil in a large pan and fry the chops for about 6 minutes, turning them over. Remove and keep warm.
2
Steam shallots and leeks in the hot oil for about 3 minutes, turning them over. Deglaze with stock and vinegar, stir in honey. Add tomatoes and rosemary. Place the chops on the vegetables. Cook everything for about 5 minutes. Season to taste with salt and pepper. Ciabatta bread tastes good with it