Cutlets with herb topping

Cutlets with herb topping

Total: 39 Min. | Active: 30 Min.
Nutritional value / people: 452 kcal
, Fat: 31 g
, Carbohydrate: 8 g
, Protein: 32 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


a little butter
1 kg white asparagus, peeled, cut in half diagonally
1 organic lemon, use grated zest only
3 tbsp white wine
1 tsp sugar
1 tsp salt
a little pepper


40 g butter, soft
1 tsp coarse-grain mustard
1 garlic clove, pressed
1 tbsp flat-leaf parsley, finely chopped
1 tbsp oregano, finely chopped
1 tbsp sage, finely chopped
2 pinches salt
a little pepper
2 tbsp peanut oil
1 tsp paprika
1 tsp salt
4 pork chops (approx. 160 g each)
4 pieces aluminium foil (approx. 25 cm each)
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How it's done

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Heat the butter in a wide-bottomed pan. Sauté the asparagus for approx. 2 mins. Add the lemon zest, then add the wine, bring to the boil. Reduce the heat, cover and simmer the asparagus for approx. 10 mins. over a medium heat until almost soft, season.


To make the herb mixture, combine the butter with all the other ingredients up to and including the pepper, set aside. Combine the oil, paprika and salt, coat the cutlets with the mixture.

Charcoal/gas/electric grill: Grill the cutlets for approx. 3 mins. on each side over/on a medium heat. Place each cutlet on a sheet of foil. Spread with the herb mixture. Fold the foil over each piece of meat to form a parcel. Grill the cutlets for a further 3 mins. until cooked.

Good to know
Serve: Plate up the meat, drizzle with the cooking juices. Serve with asparagus.


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