Kasseler in potato and apple crust with corn salad
DIFFICULTY
easy
easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
10
- 2 medium-sized potatoes
- 1 medium-sized apple
- 1 Egg Yolk
- 1/2 TABLESPOON Caraway seeds
- 2 discs released Kasseler cutlet (à approx. 80 g)
- 1 1/2 TABLESPOONS Oil
- 200 g Lamb's lettuce
- 1 medium onion
- 1 medium sized tomato
- 1 TABLESPOON Balsamic Vinegar
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
Directions
- 1
Peel, wash and roughly grate the potatoes. Wash the apple, also grate coarsely around the core. Squeeze potato and apple grater in a tea towel. Mix egg yolk and caraway into the mixture.
- 2
Wash the meat, dab dry and bread it with the potato mixture. Press the breadcrumb coating firmly. Heat 1 tablespoon of oil in a coated pan. Fry the meat on both sides for about 5 minutes each.
- 3
Clean, wash and drain the lamb's lettuce. Peel and finely chop the onion. Wash, quarter, seed and cut the tomatoes into small rhombs. Mix vinegar with 3 tablespoons of water. Season with salt and pepper.
- 4
Fold in the remaining oil. Mix the salad with the vinaigrette. Arrange meat and salad on plates.
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