Rosemary Cutlet with Kohlrabi Mashed Potatoes and Grilled Tomatoes

For the rosemary chop, marinate the chops the night before in salt, pepper, rosemary and a little oil, leave to marinate in the refrigerator Marinated chops to room temperature.

Sear in a hot pan in a little clarified butter. Add the rosemary to the pan, pour the hot lard over the chops.

About 2 min. on each side, remove from the pan and keep warm in foil. In the remaining lard, grill the halved salted tomatoes.

Deglaze the gravy with a little wine, reduce, add a little water and bring to the boil. Stir in some cold butter, season with salt and pepper.

Add the chops and the rosemary with the meat juice, heat briefly, serve immediately with the mash and the tomatoes. In the meantime, cut the potatoes and the kohlrabi into equal cubes.

Boil with a little soup (the cubes must not be covered with soup) until soft. Add 1 tablespoon clarified butter and nutmeg. Mash to a puree.

Preparation Tip:

The rosemary cutlet can also be served with baked potatoes.

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