Corn-Schnitzel-Pan
DIFFICULTY
easy
easy
RATING
COOK TIME
25 mins
25 mins
TOTAL TIME
25 mins
25 mins
Ingredients
Servings:
4
- 2 Fennel tubers (about 500 g)
- 7-10 Tbsp Salt
- 300 g Pork escalope
- 1 TABLESPOON clarified butter
- 7-10 Tbsp black pepper
- 7-10 Tbsp Curry
- 1 can(s) (314 ml) Mandarin Oranges
- 1 can(s) (425 ml) Vegetable corn
- 1/8 l clear broth (instant)
- 200 g Whipped cream
- 2-3 TABLESPOONS sauce thickener
Directions
- 1
Clean, wash and slice the fennel. Put some fennel green aside. Heat a little salt water and steam the fennel for about 10 minutes. Put it on a sieve and let it drip off.
- 2
Wash the meat, dab dry and cut into strips. Heat clarified butter in a pan. Brown the meat in it while turning and season it with salt, pepper and curry. Drain mandarins on a sieve and collect the juice.
- 3
Drain the corn on a sieve as well. Deglaze meat with stock and cream. Add corn and fennel. Bring everything to the boil. Add sauce thickener, bring sauce to the boil again and season to taste with some fruit juice.
- 4
Carefully fold in the mandarins. Serve the corn pan garnished with some fennel green. Serve with baguette bread or grainy rice.
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