Red pork escalopes with cucumber 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.

Ingredientes

1 Unidade Cucumber, 2 Unidade spring onions, 3 Ramo 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.

Ingredientes

4 Colher de sopa Sour cream, 1 Colher de sopa white wine vinegar, 1 Colher de chá honey, 1 Colher de chá sea salt, 0,5 Colher de chá Freshly ground pepper

Place the breadcrumbs, flour and eggs in three separate deep dishes. Beat the eggs slightly with a fork.

Ingredientes

60 G flour, 2 Unidade 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.

Ingredientes

0,5 Colher de chá Freshly ground pepper, 1 Colher de chá salt, 2 Colher de sopa Sweet mustard, 1 Colher de sopa 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.