150 g Beetroot crumbs (or normal breadcrumbs)
1 units Cucumber
1 tsp Freshly ground pepper
1 tbsp Medium-hot mustard
4 tbsp Sour cream
2 tbsp Sweet mustard
2 units eggs
60 g flour
1 tsp honey
3 sprig parsley
1 tsp salt
1 tsp sea salt
2 units spring onions
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, 3 sprig 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, 0.5 tsp Freshly ground pepper
Ingredients
60 g flour, 2 units eggs, 150 g Beetroot crumbs (or normal breadcrumbs)
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
2 tbsp Sweet mustard, 1 tbsp Medium-hot mustard, 0.5 tsp Freshly ground pepper, 1 tsp salt
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.
891.75
43.97 g
60.34 g
43.98 g
