150 G Beetroot crumbs (or normal breadcrumbs)
1 stykk Cucumber
1 Teskje Freshly ground pepper
4 Spiseskje Sour cream
2 Spiseskje Sweet mustard
2 stykk eggs
60 G flour
1 Teskje honey
1 Spiseskje mustard (medium-hot)
3 Gren parsley
1 Teskje salt
1 Teskje sea salt
2 stykk spring onions
1 Spiseskje 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 stykk Cucumber, 2 stykk 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 Spiseskje Sour cream, 1 Spiseskje white wine vinegar, 1 Teskje honey, 1 Teskje sea salt, 0,5 Teskje 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 stykk 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 Teskje Freshly ground pepper, 1 Teskje salt, 2 Spiseskje Sweet mustard, 1 Spiseskje 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