Pork Cutlet in Potato Coat with Grilled Tomatoes and Salad

Preparation (about 50 min):

Rinse frisée lettuce well, drain, pick into small pieces. Peel and clean the potatoes, grate finely and mix with chives, chili flakes, parsley and parmesan. Mix well yogurt, sour cream with a little bit of parsley, chives and the peeled, finely chopped garlic, season with salt and pepper.

Stir onions well with apple juice, white balsamic vinegar and olive oil, season with salt and pepper. Clean tomatoes, score a cross cut on top, place in a frying pan with a little olive oil and rosemary sprigs and grill at 170 °C for seven to eight min.

Season the cutlets with salt and pepper, flour them and pass them through beaten egg. Coat in potato breading, press a little smooth and fry in hot olive oil until crispy golden on both sides. Arrange on oval plate cut in half diagonally. Dress lettuce with marinade, place next to it, arrange grilled tomato next to it, cover with herb sour cream, garnish with rosemary.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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