Devil chops with bean salad

Ingredients for Devil chops with bean salad

Instructions for Devil chops with bean salad

To prepare the Devil chops with bean salad recipe, please follow these instructions:

Start with the salad.
Peel the potatoes, cut them in or sliced ​​and cook them almost in leached salt water - approx. 10 minutes.
Pour the water from the potatoes and turn them into the wine vinegar. Lay the lid on the pot.

Nip fresh beans and boil them in low salt water for a couple of minutes. Frozen beans should not be boiled (blanched) first. Season the finely chopped red onion and finely chopped garlic into a pot of oil and turn the beans in. Add the potatoes, sprinkle with broth or water and cook at low heat for approx. 5 minutes to beans and potatoes are tender. Season with salt and pepper and possibly. A little extra wine vinegar.

Dip the chops with a roll of paper. Cut a "pocket" into the chops, stir dijonsennep together with coarsely chopped chilli without seeds and mediums, lemon juice and salt. Fill the mixture into the pocket of the cutlets. Use a teaspoon or fill it in a plastic bag with a small hole. Close the cutlets with a toothpick. Sprinkle rough peppers on one side of the chop. Let the oil be warm on a pan with good heat. Brown the cutlets approx. 1 minute on each side with the pebble side down first. Turn down to medium heat and complete them, approx. 3 minutes on each side. Cut possibly. Greasy edge from the chops.

tips:
If you are into stronger food, you can chop a whole chili.