Rosemary cutlet with Tuscan bread salad

Name: Rosemary cutlet with Tuscan bread salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Ciabatta bread; 2 Garlic cloves; 75 ml Olive oil; 1 red and yellow pepper; 500 g Tomatoes; 1 Onion; 2 stem(s) Basil; 75 ml white balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 4 sprigs of small rosemary; 4 (225 g each) Côtelettes de porc (avec os); 50 g Flour; 2-3 TABLESPOONS Oil

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Ciabatta bread
2 Garlic cloves
75 ml Olive oil
1 red and yellow pepper
500 g Tomatoes
1 Onion
2 stem(s) Basil
75 ml white balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp black pepper
4 sprigs of small rosemary
4 (225 g each) Côtelettes de porc (avec os)
50 g Flour
2-3 TABLESPOONS Oil

Directions

1
Cut the bread into large pieces. Peel garlic and chop finely. Heat 50 ml olive oil in a frying pan, add bread and garlic and fry over a low heat, turning until golden brown. Remove from the pan and set aside. Clean, wash and cut the peppers into pieces.
2
Clean, wash and slice the tomatoes. Peel onion and slice into fine rings. Wash basil, dab dry and pluck the leaves from the stalks. For the vinaigrette, mix vinegar, salt and pepper and add 25 ml olive oil. Mix the bread, peppers, tomatoes, basil and onion, drizzle the vinaigrette over it and let it steep a little. Wash the rosemary and dab dry. Wash the meat and pat dry. Mix flour, salt and pepper. Turn the meat in it. Heat the oil in a large pan.
3
Wash the meat and pat dry. Mix flour, salt and pepper. Turn the meat in it. Heat the oil in a large pan. Fry meat for 2-3 minutes on each side. Add the rosemary sprigs 1 minute before the end of the frying time. Serve salad and meat sprinkled with pepper