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Red pork escalopes

Name: Red pork escalopes
Yield: 4
Cuisine: European
Ingredients: 1 styk Cucumber; 2 styk Spring onions; 10 G Parsley; 4 Spiseskefuld Sour cream; 1 Spiseskefuld White wine vinegar; 1 Teskefuld Honey; 1 Teskefuld Sea salt; 1 Knibe Pepper (ground); 600 G Pork escalopes (top leg); 2 Spiseskefuld Sweet mustard; 1 Spiseskefuld Medium-hot mustard; 20 G Wheat flour (type 405); 1 Knibe Sea salt; 1 Knibe Pepper (ground); 2 styk Eggs; 50 G Beetroot crumbs (or normal breadcrumbs); 200 ml Rapeseed oil (or clarified butter)

with cucumber salad

35min

Medium

Ingredienser

4 Portioner

50 G Beetroot crumbs (or normal breadcrumbs)
1 styk Cucumber
2 styk Eggs
1 Teskefuld Honey
1 Spiseskefuld Medium-hot mustard
10 G Parsley
2 Knibe Pepper (ground)
600 G Pork escalopes (top leg)
200 ml Rapeseed oil (or clarified butter)
1 Knibe Sea salt
1 Teskefuld Sea salt
4 Spiseskefuld Sour cream
2 styk Spring onions
2 Spiseskefuld Sweet mustard
20 G Wheat flour (type 405)
1 Spiseskefuld White wine vinegar

European

Meat dishes, Pork

Milk, Mustard, Cereals containing gluten, Eggs

Gluten, Lactose, Alcohol

Vegetable slicer

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, 1 Knibe Pepper (ground)

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, 20 G Wheat flour (type 405), 1 Knibe Sea salt, 1 Knibe Pepper (ground), 2 styk Eggs, 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)