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Red pork escalopes with cucumber salad

with cucumber salad

    1h

    medium

Ingredienser

4 Deler
  • 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

    European, Austrian

    meat dishes, pork

    milk, cereals containing gluten, eggs, mustard

    gluten, lactose

    vegetable slicer, Meat tenderiser

Forberedelse

  • Prepare the salad

    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

  • Finish the salad

    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

  • Prepare the panade

    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)

  • Coat the cutlets

    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)

  • Bake schnitzel

    Heat a large pan with clarified butter. Fry the escalopes one after the other for 3-4 mins.

  • Finishing touches

    Serve the cooked escalopes with the cucumber salad.

Næringsverdi per porsjon

kcal

891.75

Protein

43.97 G

Olje/fett

60.34 G

Karbohydrater

43.98 G

ForfatterBORA
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