50 g Beetroot crumbs (or normal breadcrumbs)
1 units Cucumber
2 units Eggs (medium)
1 tsp Honey
1 tbsp Medium-hot mustard
10 g Parsley
600 g Pork escalopes (top leg)
200 ml Rapeseed oil (or clarified butter)
1 tsp Sea salt
4 tbsp Sour cream
2 units Spring onions
2 tbsp Sweet mustard
2 tbsp Wheat flour (type 405)
1 tbsp White wine vinegar
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.
Ingredients
1 units Cucumber, 2 units Spring onions, 10 g Parsley
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.
Ingredients
4 tbsp Sour cream, 1 tbsp White wine vinegar, 1 tsp Honey, 1 tsp Sea salt
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.
Ingredients
600 g Pork escalopes (top leg), 2 tbsp Sweet mustard, 1 tbsp Medium-hot mustard, 2 tbsp Wheat flour (type 405), 2 units Eggs (medium), 50 g Beetroot crumbs (or normal breadcrumbs)
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.
Ingredients
200 ml Rapeseed oil (or clarified butter)
769.5
40.34 g
59.96 g
18.23 g
