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Cutlets with herb topping
30 m active | 39 m total
Nutrition facts per serving:
  • Energy in kcal about 452
  • Fat about 31g
  • Carbohydrates about 8g
  • Protein about 32g
This is needed
This is needed for 4 people
Asparagus
  • a little butter
  • 1 kg white asparagus, peeled, cut in half diagonally
  • 1 organic lemon, use grated zest only
  • 3 tbsp white wine
  • 1 tsp sugar
  • 1 tsp salt
  • a little pepper
Meat
  • 1 tsp coarse-grain mustard
  • 40 g butter, soft
  • 1 tbsp flat-leaf parsley, finely chopped
  • 1 garlic clove, pressed
  • 1 tbsp oregano, finely chopped
  • 1 tbsp sage, finely chopped
  • 2 pinches salt
  • 1 tsp salt
  • a little pepper
  • 1 tsp paprika
  • 4 pork chop (approx. 160 g each)
  • 2 tbsp peanut oil
  • 4 pieces aluminium foil (approx. 25 cm each)
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And that's how it's done
And that's how it's done
Asparagus
Heat the butter in a wide-bottomed pan. Sauté the asparagus for approx. 2 mins. Add the lemon zest, then add the wine, bring to the boil. Reduce the heat, cover and simmer the asparagus for approx. 10 mins. over a medium heat until almost soft, season.
Meat
To make the herb mixture, combine the butter with all the other ingredients up to and including the pepper, set aside. Combine the oil, paprika and salt, coat the cutlets with the mixture. Charcoal/gas/electric grill: Grill the cutlets for approx. 3 mins. on each side over/on a medium heat. Place each cutlet on a sheet of foil. Spread with the herb mixture. Fold the foil over each piece of meat to form a parcel. Grill the cutlets for a further 3 mins. until cooked.