Paned chops on vegetable bottom

Ingredients for Paned chops on vegetable bottom

Instructions for Paned chops on vegetable bottom

To prepare the Paned chops on vegetable bottom recipe, please follow these instructions:

Turn the chops into eggs and then into salt and pepper mixed rasp.
Melt the butter golden and brown quickly the cutlets on both sides. Shrink the heat and let the chops finish on low heat for 3-5 minutes.

Peel carrots, parsley, parsnip and celery and slice them into fine strips or tear the vegetables on the coarse side of the roast iron. Rinse and chop the pores well. Melt the grease and season the vegetables for a few minutes until they are warmed.

Put the chops and the chopped vegetables on a hot dish. Give warm flutes or potatoes to and possibly. Butter, added parsley.