Camembert escalope

Name: Camembert escalope
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 approx. 2 cm thick pork cutlets (à approx. 150 g); 1 package (125 g) Camembert; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4-6 Tbsp Flour; 1 Egg; 6 TABLESPOONS Breadcrumbs; 1 kg Potatoes; 1 Stalk leek (leek); 1 TABLESPOON Butter or margarine; 7-10 Tbsp grated nutmeg; 3-4 Tbsp Oil; 225 ml Milk; 4 TABLESPOONS Cranberries; 7-10 Tbsp Parsley

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 approx. 2 cm thick pork cutlets (à approx. 150 g)
1 package (125 g) Camembert
7-10 Tbsp Salt
7-10 Tbsp Pepper
4-6 Tbsp Flour
1 Egg
6 TABLESPOONS Breadcrumbs
1 kg Potatoes
1 Stalk leek (leek)
1 TABLESPOON Butter or margarine
7-10 Tbsp grated nutmeg
3-4 Tbsp Oil
225 ml Milk
4 TABLESPOONS Cranberries
7-10 Tbsp Parsley

Directions

1
Wash the cutlets, dab dry, cut a deep pocket. Cut the camembert into 4 flat pieces and put them into the cutlets. Season cutlets with salt and pepper and turn them one after the other in flour, whisked egg and breadcrumbs. Peel, wash and quarter the potatoes. Cook in salt water for about 20 minutes. In the meantime clean, wash and cut leek into fine rings. Melt the fat.
2
Sauté the leek in it. Season with salt, pepper and nutmeg. Fry the escalopes in hot oil over low heat for about 15 minutes, turning carefully. Drain potatoes, add milk and mash potatoes. Fold in leek, season again. Arrange cutlets and puree in portions with cranberries. Serve garnished with fresh or fried parsley