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Ingredients (4 servings)
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600 g Kaiserschnitzel natur
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800 g Bio-Erdäpfel
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250 g Cherrytomaten
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100 g Emmentaler gerieben
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100 ml Schlagobers
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Öl, Salz, Pfeffer
Preparation
- Peel the potatoes, cut into bite-sized pieces and parboil in salted water for about 15 minutes.
- Preheat the oven to 200 degrees. Place the drained potatoes and halved cherry tomatoes in a baking dish, pour the cream over them, season and sprinkle with grated Emmental cheese. Bake in the oven for 15 minutes until golden brown.
- Meanwhile, pat the pork cutlets dry, season on both sides with salt and pepper and sear in a pan with hot oil for 3 to 4 minutes on each side.
- Arrange the juicy pork cutlets on plates alongside the gratinated tomato potatoes and serve immediately.
