Breaded cutlet with fried gnocchi and tomato salad

Ingredients

Directions

1. 1

   Clean, wash and slice the tomatoes. Clean and wash spring onion and cut into fine, diagonal rings. Season with salt, pepper and sugar. Add 2 tablespoons of oil drop by drop. Mix tomatoes, spring onion and vinaigrette.

2. 2

   Wash the chops and pat dry. Season with salt and pepper. Wash parsley, dab dry and chop finely. Wash lemon hot, grate dry, finely grate peel. Peel garlic and chop finely. Mix breadcrumbs, lemon peel, parsley and garlic. Beat the egg. Put flour on a plate. Turn chops first in flour, then in egg and finally in breadcrumbs. Heat 2 tablespoons of oil in a large frying pan, fry the chops in it at medium heat for 3-4 minutes from both silks.

3. 3

   Beat the egg. Put flour on a plate. Turn chops first in flour, then in egg and finally in breadcrumbs. Heat 2 tablespoons of oil in a large frying pan, fry the chops in it at medium heat for 3-4 minutes from both silks. In the meantime heat 1-2 tablespoons of oil in a frying pan, fry the gnocchi for 3-4 minutes, turning them over, and take them out. Arrange chops with gnocchi on plates, add tomato salad in bowls. Garnish with parsley, lemon and roasted, halved garlic cloves

4. 4

   Attention: Picture 02 Basil for garnishing