100 g Clarified butter
60 g Course-grain flour
2 units Eggs (medium)
1 pinch Pepper
400 g Pork tenderloin
1 pinch Salt
150 g Spelt breadcrumbs
5 g Sweet paprika
Melt the clarified butter in a pan over a low heat, then stir in the spelt breadcrumbs and paprika. Put the breadcrumb mixture, the flour and the eggs in three separate, deep plates. Beat the eggs slightly with a fork.
Ingredients
100 g Clarified butter, 150 g Spelt breadcrumbs, 2 units Eggs (medium), 60 g Course-grain flour, 5 g Sweet paprika
Cut the tenderloin into four equal-sized slices. Flatten the meat evenly using a tenderiser, season on both sides with salt and pepper and drizzle some water on top. Coat the meat slices in the flour, one after the other, then pull them through the beaten eggs, allowing any excess egg to drip off. Next, coat them in the breadcrumb mixture, pressing it on lightly.
Ingredients
400 g Pork tenderloin, 1 pinch Salt, 1 pinch Pepper
Start the “Pork escalopes” automatic programme and follow the programme sequence. You will receive push notifications whenever a step takes place in the BORA X BO and you can confirm these at the relevant time.
Put the cutlets on the universal tray and brush each side with the clarified butter. Once the BORA X BO has heated up, insert the food. When you receive a notification, turn the cutlets over and finish cooking them.
1116.5
62.24 g
61.55 g
78.89 g
