Kasselerkotelette with onion, pea-carrot vegetables and baguette

Name: Kasselerkotelette with onion, pea-carrot vegetables and baguette
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 200 g Carrots; 1/4 l Vegetable broth (instant); 1 TABLESPOON Butter or margarine; 1 TABLESPOON Flour; 100 ml Milk; 1 (approx. 200 g) medium pork chop; 1 medium onion; 1 TEASPOON Oil; 2-3 stem(s) Parsley; 100 g frozen peas; 7-10 Tbsp Salt; 7-10 Tbsp grated nutmeg

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

200 g Carrots
1/4 l Vegetable broth (instant)
1 TABLESPOON Butter or margarine
1 TABLESPOON Flour
100 ml Milk
1 (approx. 200 g) medium pork chop
1 medium onion
1 TEASPOON Oil
2-3 stem(s) Parsley
100 g frozen peas
7-10 Tbsp Salt
7-10 Tbsp grated nutmeg

Directions

1
Clean and peel the carrots and cut them into slices about 2 mm thick. Bring the stock to the boil, add the carrots and cook for about 3 minutes. Take out the carrots and set aside
2
Heat the fat in a saucepan, stir in the flour and sweat for about 5 minutes without letting any colour take over. Stir in stock and milk and simmer for about 10 minutes, stirring occasionally. In the meantime wash and dry the cutlet. Peel onion and cut into rings. Heat oil in a coated pan and fry the cutlet in it for about 8 minutes on both sides. Approx. 4 minutes before the end of the cooking time add the onion and fry.
3
Meanwhile wash parsley, dab dry and pluck off. Then chop finely. Add peas and carrots to the boiling béchamel sauce and bring to the boil. Season to taste with salt and nutmeg and add parsley. Arrange the cutlet with onion and peas-carrots. Serve with baguette