Onion cutlet with tomato-cucumber salad

Name: Onion cutlet with tomato-cucumber salad
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 100 g Cucumber; 2 Tomatoes; 1 TABLESPOON Wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 1 TABLESPOON Oil; 2 stem(s) flat leaf parsley; 1 Onion; 1 small clove of garlic; 20 g Butter or margarine; 1 (150 g) Pork chop; 125 ml Vegetable broth (instant); 1 TEASPOON dark sauce thickener; 7-10 Tbsp coarsely ground pepper

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

100 g Cucumber
2 Tomatoes
1 TABLESPOON Wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
1 TABLESPOON Oil
2 stem(s) flat leaf parsley
1 Onion
1 small clove of garlic
20 g Butter or margarine
1 (150 g) Pork chop
125 ml Vegetable broth (instant)
1 TEASPOON dark sauce thickener
7-10 Tbsp coarsely ground pepper

Directions

1
Wash and clean the cucumber and tomatoes and cut into fine slices. Mix vinegar, salt, pepper and sugar and add oil. Wash parsley, dab dry and cut into strips, except for a little bit for garnishing.
2
Add parsley to the vinaigrette. Turn cucumber and tomato slices in it. Peel onion and cut into rings. Peel garlic and cut into thin slices. Heat the fat in a coated pan.
3
Wash the meat, dab dry and fry in hot fat while turning until golden brown. Season with salt and pepper. Remove the chop, onion and garlic and keep warm for a short time. Add 125 millilitres of vegetable stock to the stock.
4
Stir in the sauce thickener and bring to the boil. Season to taste, if necessary with salt and pepper. Arrange the salad with the cutlet, onions and garlic on a plate. Sprinkle with coarse pepper.
5
Garnish with parsley. Baguette tastes good with it.