Thin pork cutlets in peppery lemon sauce

AUTHOR
Kate Willis
DIFFICULTY
easy
RATING
3 3
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 2
  • 2 Shallots
  • 1 Lemon
  • 2 stem(s) Basil
  • 250 g Broccoli
  • 100 g Long grain rice
  • 7-10 Tbsp Salt
  • 2 (150 g each) Pork escalope
  • 7-10 Tbsp freshly ground coarse black pepper
  • 1 TABLESPOON Olive oil
  • 150 ml Vegetable broth (instant)
  • 1 pinch Sugar

Directions

  1. 1

    Peel the shallots and halve or quarter them depending on size. Wash lemon hot and grate dry. Peel the peel into strips with a zest ripper. Halve the lemon and squeeze the juice.

  2. 2

    Wash basil, shake dry, pluck leaves from the stems and cut into strips. Clean and wash the broccoli and cut the florets from the stalk. Cut the florets into slices. Prepare rice in boiling salted water according to package instructions.

  3. 3

    Wash the meat, dab dry, cut into 3 pieces and season with salt and pepper. Heat oil, fry meat and shallots for about 4 minutes while turning. Meanwhile bring 100 ml broth to the boil, add broccoli, bring to the boil and cook for about 3 minutes.

  4. 4

    Remove meat from the pan and keep warm. Add 50 ml stock and lemon juice. Bring to the boil and season to taste with salt, pepper and sugar. Arrange meat, rice and broccoli on plates.

  5. 5

    Garnish with lemon zests.

Nutrition Facts

KCAL
430 kcal
CARBS
48 g
FATS
8 g
PROTEINS
40 g

Categories & Tags

Main DishesexoticMeatPork