40 min. total time
Ingredients for 2 portions
| 2 | Pcs | Pork Neck Chop |
| 1 | Pinch | Salt |
| 1 | Pinch | Pepper |
| 2 | Tsp | Wasabi Paste |
| 50 | g | Flour |
| 1 | Pcs | Egg |
| 1 | Shot | Milk |
| 100 | g | Breadcrumbs |
| 2 | Tbsp | Sunflower Oil |
Ingredients for Potato Salad
| 500 | g | Potatoes |
| 50 | ml | Beef Brotd (hot) |
| 2 | Tbsp | White Wine Vinegar |
| 2 | Tbsp | Sunflower Oil |
| 1 | Pinch | Salt |
| 1 | Pinch | Pepper |
| 2 | Pcs | Tomatoes |
| 1 | Stalk | Celery |
| 8 | Pcs | Radishes |
Preparation
- Cook the potatoes, then peel and slice them. Pour hot beef broth over them, add two tablespoons of oil and vinegar, and mix together. Season with salt and pepper.
- Deseed the tomatoes and cut them into small pieces, wash the radishes and slice them into sticks. Cut the celery into slices. Add everything to the salad and mix together.
- Season the chops with salt and pepper and spread Wasabi paste on both sides. Then coat them in flour, shake off excess flour. Whisk the egg with a splash of milk. Dip the chops in the egg and then in breadcrumbs, then fry in the remaining oil on both sides until brown.
Nutrition score
924
32,36 g
59,02 g
98,94 g
40 min. total time | 30 min. preparation time | 10 min. cook & rest time
