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Red pork escalopes

with cucumber salad

    35min

    Medium

Ingredienser

4 Portioner
  • 50 G Beetroot crumbs (or normal breadcrumbs)

  • 1 styk Cucumber

  • 2 styk Eggs (medium)

  • 1 Teskefuld Honey

  • 1 Spiseskefuld Medium-hot mustard

  • 10 G Parsley

  • 600 G Pork escalopes (top leg)

  • 200 ml Rapeseed oil (or clarified butter)

  • 1 Teskefuld Sea salt

  • 4 Spiseskefuld Sour cream

  • 2 styk Spring onions

  • 2 Spiseskefuld Sweet mustard

  • 2 Spiseskefuld Wheat flour (type 405)

  • 1 Spiseskefuld White wine vinegar

    European

    Meat dishes, Pork

    Gluten, Lactose, Alcohol

Forberedelse

  • Cutting salad ingredients

    Wash and thinly slice the cucumber. Trim and wash the spring onions then chop them into fine rings. Wash the parsley and shake it dry then pluck and finely chop the leaves.

  • Ingredienser

  • 1 styk Cucumber, 2 styk Spring onions, 10 G Parsley

  • Mix the dressing

    Mix the sour cream, vinegar, honey, salt and pepper in a bowl. Fold in the cucumber, spring onions and parsley and mix well. Place the salad in the fridge to steep until the escalopes are ready.

  • Ingredienser

  • 4 Spiseskefuld Sour cream, 1 Spiseskefuld White wine vinegar, 1 Teskefuld Honey, 1 Teskefuld Sea salt

  • Coat the cutlets

    Cut the pork escalopes into 150 g slices and flatten to a thickness of approx. 2–3 mm with a meat pounder. Dip the slices in a mixture of both varieties of mustard. Prepare three plates for coating the escalopes: one with flour, one with beaten eggs seasoned with salt and pepper and one with beetroot crumbs. Dip the escalopes one at a time in the flour, egg and crumbs to fully coat them.

  • Ingredienser

  • 600 G Pork escalopes (top leg), 2 Spiseskefuld Sweet mustard, 1 Spiseskefuld Medium-hot mustard, 2 Spiseskefuld Wheat flour (type 405), 2 styk Eggs (medium), 50 G Beetroot crumbs (or normal breadcrumbs)

  • Bake schnitzel

    Heat the rapeseed oil to 175 degrees in a large frying pan. Evenly fry the escalopes one at a time for 3–4 minutes each. Serve the cooked escalopes with the cucumber salad.

  • Ingredienser

  • 200 ml Rapeseed oil (or clarified butter)

Næringsværdi pr. portion

kcal

769

Protein

40.34 G

Olie/fedt

59.96 G

Kulhydrater

18.23 G

ForfatterBORA
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