Summary

Ingredients

• 4 pieces pork neck (steaks) or pork salmon a 150 g
• 3 medium onion (s)
• 0.5 ½ bunch parsley
• 1 egg (s)
• 1 tablespoon heavy cream
• 1 tablespoon mustard, medium hot
• salt
• Pepper from the grinder
• Flour, for turning
• Clarified butter, for frying

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Instructions

1. Peel the onions and chop them very finely, sweat in the clarified butter until translucent and set aside, allow to cool.
2. Mix with the washed, finely chopped parsley, egg and cream. Stir in the mustard and season the mixture with salt and pepper.
3. Wash the meat and pat dry, salt, pepper, turn in the flour and fry in the hot clarified butter. Take out and place in an ovenproof dish. Brush evenly with the onion mixture and cook in the oven preheated to 200 degrees C for 5-6 minutes. Then slide under the grill until the onion crust is golden brown.
4. We like pointed cabbage and fluffy mashed potatoes as a side dish.