Kasseler cutlet with almond mustard crust with parsley carrots and mashed potatoes

Name: Kasseler cutlet with almond mustard crust with parsley carrots and mashed potatoes
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 800 g Potatoes; 7-10 Tbsp Salt; 1 bundle (approx. 800 g) Carrots; 60 g Almond kernels; 3 discs Wheat toast bread (approx. 25 g each); 60 g medium hot mustard; 80 g soft butter; 7-10 Tbsp Pepper; 1 collar Parsley; 4 Kasseler chops (à 200-225 g); 2-3 TABLESPOONS Oil; 200 ml Milk

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

hearty,very easy,Meat,Vegetables,Potatoes,Pork

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

800 g Potatoes
7-10 Tbsp Salt
1 bundle (approx. 800 g) Carrots
60 g Almond kernels
3 discs Wheat toast bread (approx. 25 g each)
60 g medium hot mustard
80 g soft butter
7-10 Tbsp Pepper
1 collar Parsley
4 Kasseler chops (à 200-225 g)
2-3 TABLESPOONS Oil
200 ml Milk

Directions

1
Peel and wash the potatoes, cut them into pieces and cover them and cook them in little boiling salted water for about 20 minutes. Wash, peel and slice carrots. Covered carrots and cook in little boiling salted water for 10-15 minutes.
2
Roughly chop the almonds. Grind toast bread finely in the universal chopper. Mix almonds, bread crumbs, mustard and 20 g butter, season with salt and pepper. Wash parsley, shake dry and cut into fine strips, except for a little to garnish.
3
Wash the chops and pat them dry. Heat the oil in a large pan. Fry the chops for about 5 minutes in portions, turning them over. Season with pepper and place on a baking tray. Spread almond and mustard crust on the chops and press lightly.
4
Gratinate under the preheated grill (approx. 240 °C) for 4-5 minutes until golden brown.
5
Heat the milk. Drain the potatoes, add hot milk and 15 g butter and mash to a puree. Drain carrots, add 20 g butter and parsley and heat while stirring. Heat 25 g butter and brown slightly.
6
Remove chops from the oven, arrange on plates with carrots and some mashed potatoes. Add the rest of the mashed potatoes. Drizzle brown butter over the mashed potatoes. Garnish plates with parsley.