Fillet cutlets with mangetout

Name: Fillet cutlets with mangetout
Cook time: 35 min
Total time: 35 min
Yield: 1
Ingredients: 1 small peeled onion; 110 g cleaned mangetout or frozen peas; 2-3 stem(s) Chervil or parsley; 120 g Pork tenderloin; 45 g Noodles (e.g. fine ribbon noodles); 7-10 Tbsp salt and pepper; 1 TEASPOON Oil; 1/2 TEASPOON Broth; 7-10 Tbsp vegetable binder; 2 tablespoons (30 g) ripened cream

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 1

1 small peeled onion
110 g cleaned mangetout or frozen peas
2-3 stem(s) Chervil or parsley
120 g Pork tenderloin
45 g Noodles (e.g. fine ribbon noodles)
7-10 Tbsp salt and pepper
1 TEASPOON Oil
1/2 TEASPOON Broth
7-10 Tbsp vegetable binder
2 tablespoons (30 g) ripened cream

Directions

1
Finely chop the onion. Wash the mangetouts, drain and cut into strips. Wash the chervil and chop it, except for something to garnish. Dab meat dry and cut into strips.
2
Cook the pasta in plenty of boiling salted water for about 10 minutes until al dente.
3
Heat 1 teaspoon of oil in a coated frying pan. Fry the meat for 2-3 minutes. Season with salt and pepper. Take out.
4
Steam onion in frying fat until transparent. Add sugar snap peas, 100 ml water and stock, bring to the boil. Add meat again and simmer everything for about 3 minutes. If necessary, thicken sauce slightly. Stir in chervil and sour cream (no longer boiling).
5
Season to taste. Drain the pasta. Serve with shredded meat and garnish with chervil.