150 g beetroot breadcrumbs
200 g clarified butter
1 piece cucumber
2 piece eggs
60 g flour
1 tsp honey
1 tbsp mustard (medium-hot)
2 tbsp mustard (sweet)
3 sprig parsley
1 tsp pepper (ground)
600 g pork topside
2 tsp salt
4 tbsp sour cream
2 piece spring onions
1 tbsp white wine vinegar
Wash and slice the cucumber.
Trim and wash the spring onions then chop them into thin rings.
Wash the parsley, shake it dry and finely chop it.
Ingredients
1 piece cucumber, 2 piece spring onions, 3 sprig parsley
Mix together the sour cream, vinegar, honey, salt and pepper in a bowl.
Add the cucumber, spring onions and parsley and mix well.
Leave the salad to marinate in the fridge.
Ingredients
4 tbsp sour cream, 1 tbsp white wine vinegar, 1 tsp honey, 1 tsp salt, 0.5 tsp pepper (ground)
Put the breadcrumbs, flour and eggs in three separate, deep plates. Lightly beat the eggs with a fork.
Ingredients
60 g flour, 2 piece eggs, 150 g beetroot breadcrumbs
Cut the pork into four equal-sized slices, flatten them evenly using a tenderiser then season on both sides with salt and pepper.
Coat the slices, one after the other, in a mixture of both mustards, then coat them in flour, dip them into the beaten eggs, allowing any excess egg to drip off briefly.
Next, coat them in breadcrumbs, pressing them on lightly.
Ingredients
600 g pork topside, 0.5 tsp pepper (ground), 1 tsp salt, 2 tbsp mustard (sweet), 1 tbsp mustard (medium-hot)
Heat the clarified butter in a large frying pan. Fry the escalopes one after the other for 3 to 4 minutes each.
Ingredients
200 g clarified butter
Serve the cooked escalopes with the cucumber salad.
891.75
43.97 g
60.34 g
43.98 g
