Oven Cutlets in Malt Beer Sauce

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Side Dish
Cuisine	European
Servings (Default: 4)

Ingredients

For the salad:

Instructions

Peel and roughly dice the onions. Peel, wash and slice the carrots. Wash the chops and pat dry, season. Turn in the flour, knock off a little. Heat 2-3 tablespoons of oil in a roaster or in a pan. Fry the cutlets in it for 3 minutes per side, remove.
Put the onions, carrots and bay leaves in the roasting pan, season with salt and pepper. Place chops on top. Add the stock, malt beer and 1/8 l water. Roast open in a preheated oven (electric stove: 200 ° C / convection 175 ° C / gas: level 3) for approx. 1 hour. Pour the stock about every 15 minutes on the cutlets. Cover with bacon 15 minutes before the end of cooking.
Take out the chops. Tie the sauce lightly with a sauce thickener. Season to taste with salt, pepper and 1-2 tablespoons of vinegar.
For the salad, mix 2-3 tablespoons of vinegar, 1 tablespoon of water, mustard, salt, pepper and sugar. Beat in 2-3 tablespoons of oil. Clean and wash the lettuce. Wash and quarter the tomatoes. Mix the prepared salad ingredients.
Boiled potatoes or mashed potatoes go well with it.

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