Escalope \"nature\" with mushrooms

Name: Escalope \"nature\" with mushrooms
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 600 g small mushrooms; 2 medium-sized onions; 250 g cherry- or small tomatoes; 150 g Lamb's lettuce; 4 thin pork cutlets (approx. 125 g each); 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 heaped tbsp. flour; 1 (170 g) bottle of unsweetened condensed milk (3 % fat; e.g. "Leichter Traum"); 21/2 Tsp vegetable broth or porcini yeast broth; 1/2 bunch Parsley; 2 TABLESPOONS White wine vinegar

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

600 g small mushrooms
2 medium-sized onions
250 g cherry- or small tomatoes
150 g Lamb's lettuce
4 thin pork cutlets (approx. 125 g each)
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 heaped tbsp. flour
1 (170 g) bottle of unsweetened condensed milk (3 % fat; e.g. "Leichter Traum")
21/2 Tsp vegetable broth or porcini yeast broth
1/2 bunch Parsley
2 TABLESPOONS White wine vinegar

Directions

1
Clean mushrooms, wash if necessary. Peel and finely dice onions. Wash and halve the tomatoes. Clean, wash and dry lamb's lettuce
2
If necessary, wash the escalopes and pat them dry. Fry in hot oil in a coated pan (with lid) for about 3 minutes on each side. Season with salt and pepper, keep warm. Fry mushrooms and half onions in hot frying fat for about 5 minutes. Season with salt and pepper. Sprinkle with flour and sauté briefly. Stir in 1/4 l water, condensed milk and 2 teaspoons broth. Bring to the boil and simmer covered for 4-5 minutes. Season to taste with salt and pepper
3
Wash and finely chop the parsley. Boil up about 5 tbsp. water, vinegar, rest of onions and 1/2 tsp. broth. Season with salt and pepper, let cool down. Mix with tomatoes and corn salad. Arrange schnitzel and mushroom sauce. Sprinkle with parsley. Add salad. Serve with boiled potatoes