Rib chop with summer vegetables

Name: rib chop with summer vegetables
Total time: 40 min
Yield: 4
Ingredients: 4 rib chop; 40 gram bread crumbs; 40 gram fine bread crumb; 1 tablespoon dried Italian herbs; 3 tablespoon flour; 2 egg beaten; 500 gram green bean picked up; 100 milliliters olive oil; 100 milliliters peanut oil; 750 gram potato peeled, in very thin slices; 2 meat tomato in cubes

Also try this delicious rib chop with summer vegetables

Ingredients

Kitchen Stuff

1 baking paper

Directions

Press the meat slightly flattened under the cling film. Mix the breadcrumbs with half of the Italian herbs, salt and pepper.
Remove the pork chops through the flour and then through the egg and seasoned breadcrumbs. Press the breadcrumbs well.
Cook the green beans in 10-12 minutes until al dente.
Heat 4 tablespoons of oil and fry the potato slices on a low setting until golden brown and cooked in 10 to 15 minutes.
Fry the pork chops in the remaining 10 minutes. Turn them around once.
Mix the tomato cubes and the rest of the Italian herbs with the green beans. Serve them with the pork chops and the potato slices.