150 G Beetroot crumbs (or normal breadcrumbs)
1 styk Cucumber
1 Teskefuld Freshly ground pepper
4 Spiseskefuld Sour cream
2 Spiseskefuld Sweet mustard
2 styk eggs
60 G flour
1 Teskefuld honey
1 Spiseskefuld mustard (medium-hot)
3 Gren parsley
1 Teskefuld salt
1 Teskefuld sea salt
2 styk spring onions
1 Spiseskefuld white wine vinegar
Wash and slice the cucumber.
Clean and wash the spring onions and cut into fine rings.
Wash the parsley, shake dry and chop finely.
Ingredienser
1 styk Cucumber, 2 styk spring onions, 3 Gren parsley
Mix the sour cream, vinegar, honey, salt and pepper in a bowl.
Add the cucumber, spring onions and parsley and mix well.
Let the salad steep in the fridge.
Ingredienser
4 Spiseskefuld Sour cream, 1 Spiseskefuld white wine vinegar, 1 Teskefuld honey, 1 Teskefuld sea salt, 0,5 Teskefuld Freshly ground pepper
Place the breadcrumbs, flour and eggs in three separate deep dishes. Beat the eggs slightly with a fork.
Ingredienser
60 G flour, 2 styk eggs, 150 G Beetroot crumbs (or normal breadcrumbs)
Cut the pork into four equal slices, flatten evenly with a meat mallet, season on both sides with salt and pepper.
Roll the slices one after the other in a mixture of both types of mustard, dredge in flour, pull through the egg mixture and allow to drain briefly.
Then dredge in breadcrumbs and press down lightly.
Ingredienser
0,5 Teskefuld Freshly ground pepper, 1 Teskefuld salt, 2 Spiseskefuld Sweet mustard, 1 Spiseskefuld mustard (medium-hot)
Heat a large pan with clarified butter. Fry the escalopes one after the other for 3-4 mins.
Serve the cooked escalopes with the cucumber salad.
891.75
43.97 G
60.34 G
43.98 G