A wonderful event is approaching and on that occasion, you get a wonderful dish with lots of event atmosphere, namely a Crispy Chop Salad. We are not saying that it is like roast beef, but if you are just yourself (or more), who lacks some beef and something crispy and can not quite stand a whole roast, then you should try these crispy chops of beef. You quickly have a delicious meal without having spent half the day in the kitchen.
The Crispy Chop Salad is one of our favorites with lots of greens, pomegranate seeds and chopped pecans. And with the breaded beef chops on top, it is absolutely top notch. If you need a Crispy Chop Salad for the event table, this one will also be a good offer.
We found some nice thick pig chops at the butcher, which we turned first into flour, then eggs and finally rasp. We fried them on the pan – just a few minutes on each side, so the meat stays juicy. Depending on the thickness of the chops you find, the frying time may need to be changed.
INGREDIENTS:
4 chops, approx. 2 cm thick
salt and pepper
flour, eggs and grater for breading
FOR THE SALAD:
4 stalks of kale (Roughly Chopped)
10 Grms of Julienne Beetroot
4 Nos of Tangerine
8 Brussels sprouts
1 pomegranate
3 spring onions
1 dl finely chopped pecans
dressing with coarse mustard, apple cider vinegar, oil and honey mixed together
BUILD UP:
- Clean the chops and remove any fat or bones, if any
- Season both sides well with salt and pepper and mash it into the meat
- Spread some flour on one plate, eggs on another and grate on a third
- First turn the chops on all sides of the flour (sprinkle excess), then eggs and finally grater – make sure all sides are covered in grater
- Heat a pan over medium / high heat and fry the chops – ours was approx. 2 cm. thick and they got 3 minutes on each side. Adjust the cooking time depending on the thickness of the chops
- Let them rest for 5 minutes before slicing and serving with the salad
- Salad
- Cut kale, Brussels sprouts and spring onions into fine strips and mix it in a bowl with the pomegranates and the chopped pecans
- Turn the ingredients together for the dressing and pour it over the salad before serving