150 g Beetroot crumbs (or normal breadcrumbs)
1 tsp Freshly ground pepper
4 tbsp Sour cream
2 tbsp Sweet mustard
1 piece cucumber
2 piece eggs
60 g flour
1 tsp honey
1 tbsp mustard (medium-hot)
3 sprig parsley
1 tsp salt
1 tsp sea salt
2 piece spring onions
1 tbsp 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.
Ingredients
1 piece cucumber, 2 piece spring onions, 3 sprig 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.
Ingredients
4 tbsp Sour cream, 1 tbsp white wine vinegar, 1 tsp honey, 1 tsp sea salt, 0,5 tsp Freshly ground pepper
Place the breadcrumbs, flour and eggs in three separate deep dishes. Beat the eggs slightly with a fork.
Ingredients
60 g flour, 2 piece 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.
Ingredients
0,5 tsp Freshly ground pepper, 1 tsp salt, 2 tbsp Sweet mustard, 1 tbsp 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
