Kasselerkotelett with cranberry-camembert filling

Name: Kasselerkotelett with cranberry-camembert filling
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 600 g French beans; 1 package (750 g) ready dumpling dough half & half (refrigerated shelf); 7-10 Tbsp Salt; 4 (175 g each) Kasseler chops; 1 (125 g) Camembert; 4 TSP thickened wild cranberries; 2 TABLESPOONS Oil; 1 Onion; 1/4 l Meat broth (instant); 1 TABLESPOON dark sauce thickener; 20 g Butter; 7-10 Tbsp Parsley

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

600 g French beans
1 package (750 g) ready dumpling dough half & half (refrigerated shelf)
7-10 Tbsp Salt
4 (175 g each) Kasseler chops
1 (125 g) Camembert
4 TSP thickened wild cranberries
2 TABLESPOONS Oil
1 Onion
1/4 l Meat broth (instant)
1 TABLESPOON dark sauce thickener
20 g Butter
7-10 Tbsp Parsley

Directions

1
Clean and wash the beans. Form 8 dumplings from the dumpling dough. Let them stand in boiling salted water for 20-25 minutes. Cook the beans in boiling salted water for about 15 minutes. Wash the smoked pork chops, dab dry and cut 1 pocket in each.
2
Cut the camembert into 8 slices. Fill each cutlet pocket with 2 slices of camembert and 1 teaspoon of cranberries. Heat the oil in a frying pan. Fry the chops on medium heat for 5-6 minutes on each side.
3
Peel and finely chop the onion. Remove the chops and keep them warm. Deglaze roast with broth, bring to the boil and thicken with sauce thickener. Drain beans. Heat butter in the pot, fry diced onion in it.
4
Add the beans and toss in. Lift the dumplings out of the water and let them drip off. Arrange chops with beans, dumplings and some sauce on plates. Garnish with parsley. Add the rest of the sauce.