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