150 G Beetroot crumbs (or normal breadcrumbs)
1 Sztuka Cucumber
1 Łyżeczka Freshly ground pepper
4 Łyżka stołowa Sour cream
2 Łyżka stołowa Sweet mustard
2 Sztuka eggs
60 G flour
1 Łyżeczka honey
1 Łyżka stołowa mustard (medium-hot)
3 Oddział parsley
1 Łyżeczka salt
1 Łyżeczka sea salt
2 Sztuka spring onions
1 Łyżka stołowa 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.
Składniki
1 Sztuka Cucumber, 2 Sztuka spring onions, 3 Oddział 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.
Składniki
4 Łyżka stołowa Sour cream, 1 Łyżka stołowa white wine vinegar, 1 Łyżeczka honey, 1 Łyżeczka sea salt, 0,5 Łyżeczka Freshly ground pepper
Place the breadcrumbs, flour and eggs in three separate deep dishes. Beat the eggs slightly with a fork.
Składniki
60 G flour, 2 Sztuka 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.
Składniki
0,5 Łyżeczka Freshly ground pepper, 1 Łyżeczka salt, 2 Łyżka stołowa Sweet mustard, 1 Łyżka stołowa 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
