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.

Ingredienser

1 Stycken Cucumber, 2 Stycken 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.

Ingredienser

4 Matsked Sour cream, 1 Matsked White wine vinegar, 1 Tesked Honey, 1 Tesked Sea salt

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.

Ingredienser

600 G Pork escalopes (top leg), 2 Matsked Sweet mustard, 1 Matsked Medium-hot mustard, 2 Matsked Wheat flour (type 405), 2 Stycken Eggs (medium), 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.

Ingredienser

200 ml Rapeseed oil (or clarified butter)