Saxony cutlets with puree and apples

The chops are put in a baking dish, a peeled apple slice is placed on each one of them – without seeds – and sprinkled with the lemon juice.

Next, the chops are covered with the mashed potato mixed with the cheese, sprinkled with a few balls of butter on top, and gratinated in the oven until the puree is lightly browned.

At this point, the chops are served with chopped parsley on top.