Kölsch Cutlet with Bread Roll À La Didi
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 12 hrs 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g potatoes, waxy
- 2 thick pork chop (s) (lummer) à 50 g
- 1 medium onion (s)
- 1 tablespoon clarified butter
- 1 teaspoon salt
- 1 teaspoon pepper, white, ground
- 2 pinches sea salt from the mill
- 2 pinch (s) pepper, more colorful, from the mill
- 2 gherkins
Print Recipe
Pin Recipe Instructions
- Wash the potatoes and cook them in their skins. Quench, peel and place in the refrigerator overnight.
- Wash the chops, pat dry and cut the edge of fat (if available) a little. Peel the onion and cut one half into fine cubes and the other into rings.
- Divide the clarified butter in two pans and heat. Fry the potato slices and onion until golden, season with salt and pepper.
- Put the chops in the second pan and fry vigorously on both sides. reduce the heat and let the chops cook for 5 minutes. Season with colored pepper and sea salt from the mill
- Cut the pickles in a fan shape.
- Arrange the chops on flat plates, add the fried potatoes and serve garnished with the gherkins.
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