Red pork escalopes

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.

Składniki

1 Sztuka Cucumber, 2 Sztuka Spring onions, 10 G 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.

Składniki

4 Łyżka stołowa Sour cream, 1 Łyżka stołowa White wine vinegar, 1 Łyżeczka Honey, 1 Łyżeczka Sea salt, 1 Szczypta Pepper (ground)

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.

Składniki

600 G Pork escalopes (top leg), 2 Łyżka stołowa Sweet mustard, 1 Łyżka stołowa Medium-hot mustard, 20 G Wheat flour (type 405), 1 Szczypta Sea salt, 1 Szczypta Pepper (ground), 2 Sztuka Eggs, 50 G Beetroot crumbs (or normal breadcrumbs)

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.

Składniki

200 ml Rapeseed oil (or clarified butter)