Escalope \"nature\" with mushrooms

AUTHOR
Reed Chan
DIFFICULTY
easy
RATING
3 2
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. 1

    Clean mushrooms, wash if necessary. Peel and finely dice onions. Wash and halve the tomatoes. Clean, wash and dry lamb's lettuce

  2. 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. 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

Nutrition Facts

KCAL
270 kcal
CARBS
12 g
FATS
7 g
PROTEINS
37 g

Categories & Tags

Main DishesDiet