Chops with sweet corn in herb butter
- 4 Corn on the cob (approx. 250 g each) span>
- 4 (175 g each) cutlets
- 2 EL oil span>
- 1 Bunch curly parsley
2EL Butter or margarine li>
- some lettuce leaves ul>
- Clean the corn on the cob. Cook in boiling water with a little sugar for about 20 minutes. In the meantime, wash the cutlets and pat dry. Fry vigorously on each side in hot oil. Season with salt and pepper.
- Roast over medium heat for about 10 minutes. In the meantime, wash the parsley and chop finely, except for a little garnish. Set aside the chops. Briefly froth the fat in the frying fat, add the parsley.
- Cut the corn on the cob into slices. Serve the cutlets and corn on the cob doused with herb butter on plates. Garnish with lettuce leaves and retained parsley. Fresh white bread tastes good with it.
1 person approx.:
- 620 kcal li>
- 2600 kJ