Kasselerkotelett with potato-tomato-vegetables
easy
40 mins
40 mins
Ingredients
- 500 g Potatoes
- 7-10 Tbsp Salt
- 8 Tomatoes
- 1 Onion
- 1 collar Chives
- 1 collar Parsley
- 2 (150 g each) Cup of skimmed milk yoghurt
- 7-10 Tbsp Pepper
- 3 TABLESPOONS Oil
- 4 discs released pork chop (à approx. 60 g)
- 7-10 Tbsp colourful pepper
Directions
- 1
Wash potatoes thoroughly and cook in boiling salted water for about 18 minutes. Clean, wash and slice the tomatoes. Peel and roughly dice the onion. Wash chives, dab dry and cut into small rolls. Wash parsley, dab dry and chop, except for a few leaves for garnishing. Mix yoghurt, salt and pepper and season to taste. Stir 3/4 of the chives and parsley into the yoghurt. Drain the potatoes, rinse and peel. Cut the potatoes into slices. Heat 2 tablespoons of oil in a frying pan and fry the potato wedges for about 8 minutes, turning them over. Add the diced onion after 4 minutes and season with salt and pepper. Heat the remaining oil in a second pan and fry the chops on each side for about 2 minutes. Arrange potatoes, tomatoes and meat on plates, put 2 tablespoons of yoghurt on each meat, sprinkle with remaining chives and garnish with parsley leaves. Sprinkle with coloured pepper as desired
- 2
Preparation time approx. 40 minutes
- 3
Per person approx. 1300 kJ, 310 kcal, E 18 g, F 15 g, KH 25 g
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