Grilled Cutlet with Potato-Vegetable Pan and Gratinated Tomato

For the grilled cutlet with potato-vegetable pan and gratinated tomato, peel potatoes (use unpeeled potatoes from this year), divide into smaller pieces and cook in salted water until al dente. Drain.

Salt and pepper the chops and gently rub a little paprika powder and oil into each, let sit for a few minutes.

Grill in a high heat pan or on the grill on both sides for a total of 7-15 minutes (depending on the thickness of the chop), until the meat is cooked through but still nice and juicy inside.

Meanwhile, heat butter and a little oil in a skillet. Add vegetables, sauté and deglaze with slibovitz. Mix in potatoes and roast well, adding a little soup if needed.

Towards the end, season with salt, pepper and freshly chopped rosemary.

In the meantime, place the tomatoes on a work surface, make a crosswise incision in the top, pull the incision apart a bit and make a small indentation if necessary. Salt, pepper and sprinkle with freshly plucked herbs.

Mix grated cheese with breadcrumbs, spread over the tomatoes and drizzle a little oil over the top. Place in a greased baking dish and bake at 200 °C until the cheese has melted.

Lift the finished fried chops out of the pan, arrange with vegetables and the gratinated tomato and serve the grilled chop with potato-vegetable pan and gratinated tomato immediately.

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