Читать книгу German Cooking Today - Dr. Oetker - Страница 40

Pork escalopes in mushroom sauce

CLASSIC

Preparation time:

about 35 minutes

1 onion 250 g/9 oz mushrooms 4 pork escalopes (about 200 g/7 oz each) salt freshly ground pepper sweet paprika 40 g/1¹/₂ oz (3/8 cup) plain (all purpose) flour 50 g/2 oz (4 tablespoons) margarine or 5 tablespoons cooking oil, e.g. sunflower oil 1 carton (150 g/5 oz) crème fraîche 1 tablespoon chopped parsley

Per serving:

P: 49 g, F: 26 g, C: 6 g, kJ: 1905, kcal: 457, CU: 0.5

1 Peel and chop 1 onion. Prepare the mushrooms, rub clean with a kitchen paper towel and cut them into slices.

2 Pat the escalopes dry with a kitchen paper towel, then season with salt, pepper and ground paprika. Turn the cutlets over in the flour. Gently shake off the loose flour.

3 Heat the oil or margarine in a pan. Add the escalopes and fry (sauté) on both sides over medium heat for 10–12 minutes (depending on the thickness), turning them from time to time. Then remove the escalopes from the pan and keep in a warm place.

4 Now add the chopped onion to the remaining fat in the pan and fry while stirring. Add the sliced mushrooms and fry with the onions. Stir in the crème fraîche. Season the sauce with salt and pepper and simmer without a lid over low heat for 2–3 minutes. Stir in the parsley. Serve the sauce with the escalopes.

Serve with: fried potatoes (p. 168) and leaf salad.

Recipe variation 1: To make Gypsy Schnitzel, prepare the escalopes as described in steps 2 and 3. Then add 1 jar (500 g/18 oz) of gypsy sauce (Zigeuner sauce) to the cooking residues in the pan, heat up and serve with the cutlets. Recipe variation 2: To make veal escalopes cordon bleu, ask the butcher to cut a pouch in 4 veal escalopes (about 200 g/7 oz each). Dry the escalopes with a kitchen paper towel, season with salt and pepper and stuff each one with 1 slice each of cheese and ham. Turn the veal escalopes first in about 40 g/1¹/₂ oz (3/8 cup) plain (all purpose) flour (photograph 1), then in 2 beaten eggs (photograph 2) and finally in about 60 g/2 oz (³/₄ cup) dried breadcrumbs (photograph 3); gently shake off the loose bread crumbs. Fry the escalopes for about 10 minutes, turning them over very gently from time to time. Instead of using veal escalopes you can use pork or turkey escalopes. Recipe variation 3: For pork chops coated in breadcrumbs, pat dry 4 pork chops (about 200 g/7 oz each) with a kitchen paper towel. Season on both sides with salt, pepper and sweet paprika. Then turn over the chops first in 20 g/³/₄ oz (3 tablespoons) plain (all purpose) flour, then in beaten egg and finally in 40 g/1¹/₂ oz dried breadcrumbs. Press hard into the breadcrumbs and gently shake off the loose breadcrumbs. Heat 5 tablespoons cooking oil in a pan. Add the chops and fry on both sides for about 8 minutes over medium heat, then place on a previously warmed dish. Serve the chops with parsley potatoes (p. 158), a mushroom sauce or mixed vegetables (p. 118).