Onion cutlet with carrot-porree-parsley cream

Name: Onion cutlet with carrot-porree-parsley cream
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 100 g Leeks (leek); 1 (approx. 100 g) Carrot; 7-10 Tbsp salt 100 g whipped cream; 1/2 TEASPOON clear broth (instant); 1-2 TEASPOONS sauce thickener; 2 stem(s) Parsley; 2 small onions; 1 (approx. 200 g) Pork chop; 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp coarse pepper; 7-10 Tbsp Parsley

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

100 g Leeks (leek)
1 (approx. 100 g) Carrot
7-10 Tbsp salt 100 g whipped cream
1/2 TEASPOON clear broth (instant)
1-2 TEASPOONS sauce thickener
2 stem(s) Parsley
2 small onions
1 (approx. 200 g) Pork chop
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp coarse pepper
7-10 Tbsp Parsley

Directions

1
Clean and wash the leek. Clean and peel the carrot. Cut both into slices. Steam in 200 ml boiling salted water for about 8 minutes. Add cream and bring to the boil. Season with clear broth.
2
Add the sauce thickener while stirring and bring to the boil again. Wash parsley, dab dry, chop and stir in. Peel onions and cut into rings. Wash the meat and dab dry.
3
Heat the oil. Fry the meat for about 4 minutes on each side. Season with salt and pepper. Add the onions after about 4 minutes and fry them. Arrange meat, onions and creamed vegetables. Garnish with parsley.