Ingredients for 4 people:
350 g eggplants
salt, pepper
1-2 cloves of garlic
4 pork cutlets (175 g each)
2-3 tablespoons clarified butter
300 g potatoes
1 egg (size M)
1 tablespoon flour
2 tbsp. colored, pickled peppercorns
dried Italian herbs
approx. 100 ml olive oil
rosemary for garnish
Preparation:
1. Clean eggplants, wash, cut into slices. Spread out on paper towel sprinkle with salt and let stand. Peel garlic, press through a press.
2. Wash the cutlets, pat them dry, flatten them a bit. Fry in hot lard for about 2 minutes on each side. Season with salt and pepper and place on a baking tray.
3. For the crust, peel, wash and coarsely grate the potatoes. Mix in egg, flour and mix in peppercorns. Season with salt and dried herbs. Spread on the cutlets and bake in a preheated oven (E.-Herd: 225°C/ gas: level 4) for 4-5 minutes until golden brown.
4. In the meantime, dab the eggplant slices. Heat olive oil. Fry the eggplants vigorously, turning. Season with garlic, fry for 2-3 minutes to finish frying.
5. Serve cutlets and eggplants garnished with rosemary.
Preparation time approx. 35 minutes
Nutritional values per person approx:
Calories: 447
Joule: 1872
Protein: 43,1 g
Fat: 25,1 g
Carbohydrates: 11.9 g
(FoodCentrale by ddp images)
