Chops with chop salad

Ingredients for Chops with chop salad

Instructions for Chops with chop salad

To prepare the Chops with chop salad recipe, please follow these instructions:

Dip the chops with a roll of paper. Spice with pepper. Let the butter become golden. Brown the cutlets approx. 1 minute on each side. Remove the chops from the pan and butter them with tomato sauce and a thin layer of flour. Put them in a refractory dish and put thin slices of lemon without shells and tomato upstairs. Place the chops in a preheated oven at 180 degrees for approx. 15 minutes. Remove the dish from the oven and let them take 5 minutes under a serving roll before serving. Cut possibly. The greasy edge of the chops on serving.

Cut red cabbage and cabbage in thin strips. Gently lather the ribs until it becomes liquid. Take it off the heat and whip the cream. Taste it with a little salt and pepper. Peel the oranges with a knife and cut them into fillets. Turn them into the cabbage strips. Shake the walnuts lightly on a dry pan and turn them into the salad. Pour dressing over the salad.