Cutlet Roast with Zucchini

Juicy pork chop, roasted in one piece, is served with spicy marinated zucchini. The roast tastes just as great cooled down. So you can take it just as well now for a trip or a picnic in the countryside.

Preheat the oven to 200 °C. Peel and crush the garlic clove, and together with salt, pepper and the herbs rub the meat thoroughly, put it in a roasting pan and roast it in the middle of the oven for about 50 minutes.

In the meantime, clean and rinse the zucchini. Cut into narrow, diagonal slices. Heat equal parts of 1 tbsp. olive oil and soybean oil in a frying pan and sauté the zucchini slices in it, one against the other, for 1/2 minute on each side. Remove, adding a tiny bit of oil to the frying pan repeatedly for each unit.

Mix the finished zucchini slices, season with pepper, juice of one lemon, salt and vinegar. Cut the mozzarella into strips and stir in, toss well. Bring to the table cold for frying.

Frying fat is not needed. The seasoned piece of meat is placed in the roaster in the stove *without* adding fat.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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