Escalope of sage with mangetout

Name: Escalope of sage with mangetout
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 750 g small new potatoes; 5 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 thin pork cutlets (approx. 75 g each); 16 Sage leaves; 8 discs Parma ham; 400 g Sweet peas; 1/4 l Meat broth (instant); 1-2 TABLESPOONS dark sauce thickener; 7-10 Tbsp a few drops of balsamic cream; 7-10 Tbsp wooden skewers

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

750 g small new potatoes
5 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 thin pork cutlets (approx. 75 g each)
16 Sage leaves
8 discs Parma ham
400 g Sweet peas
1/4 l Meat broth (instant)
1-2 TABLESPOONS dark sauce thickener
7-10 Tbsp a few drops of balsamic cream
7-10 Tbsp wooden skewers

Directions

1
Wash the potatoes thoroughly and cut in half. Heat 3 tablespoons of oil in a pan. Fry the potatoes on a medium heat for about 20 minutes, turning occasionally. Season with salt and pepper.
2
Tap the schnitzel a little flat. Season with salt and pepper. Place ham and 1 sage leaf each on the escalopes. Fold the escalopes over and cover with the remaining leaves. Fix with wooden skewers.
3
Clean and wash the sugar snap peas and cook them in boiling salted water for about 6 minutes. Heat 2 tablespoons of oil in a 2nd pan. Fry the cutlets in it for about 8 minutes at medium heat. Turn from time to time.
4
Remove the cutlets and keep warm. Deglaze the dripping with the broth and bring to the boil. Stir in sauce thickener, bring to the boil again. Season sauce with salt and pepper. Arrange potatoes, cutlets, sugar snap peas and sauce on plates.
5
Garnish with vinegar.