Kasseler steaks in egg coating with summer vegetables in warm green sauce

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Cut the smoked pork loin into slices, pour milk over them and leave them covered in the refrigerator for about 4 hours. Clean, peel and wash the asparagus and cook in boiling salted water for about 20 minutes. Peel and wash carrots and cut them into diagonal slices. Clean the sugar snap peas and add them to the asparagus together with the carrots 6-8 minutes before the end of the cooking time and cook them. Drain the Kasseler.

2. 2

   Whisk the eggs in a deep plate. Put 50 g flour in another deep plate and turn the slices of Kasseler twice in a row in egg and flour. Heat oil in a pan and fry the slices of Kasseler in it on each side over medium heat for 5-6 minutes. Drain the vegetables and keep warm. Collect the vegetable water and measure 300 ml. Heat butter in a saucepan. Sprinkle with flour and sauté. Deglaze with vegetable water and cream and bring to the boil while stirring. Season with salt and pepper. Wash herbs, dab dry and chop finely.

3. 3

   Heat butter in a saucepan. Sprinkle with flour and sauté. Deglaze with vegetable water and cream and bring to the boil while stirring. Season with salt and pepper. Wash herbs, dab dry and chop finely. Finally stir into the sauce and arrange on a plate together with the vegetables and the smoked pork steaks. Garnish with herbs as desired and serve

Nutrition Facts

KCAL
670 kcal

CARBS
29 g

FATS
43 g

PROTEINS
43 g