Escalope panée avec gratin de champignons et pommes de terre et salade de bébés

Name: Escalope panée avec gratin de champignons et pommes de terre et salade de bébés
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 200 g Mushrooms; 800 g waxy potatoes; 200 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Wine vinegar; 1 Honey; 2 TABLESPOONS Sunflower oil; 1 Shallot; 200 g Baby salad; 4 (200 g each) Pork chops; 2 Eggs (size M); 4 TABLESPOONS Flour; 200 g Breadcrumbs; 2 TABLESPOONS clarified butter; 7-10 Tbsp Lemon wedges; 7-10 Tbsp Grease

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

200 g Mushrooms
800 g waxy potatoes
200 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Wine vinegar
1 Honey
2 TABLESPOONS Sunflower oil
1 Shallot
200 g Baby salad
4 (200 g each) Pork chops
2 Eggs (size M)
4 TABLESPOONS Flour
200 g Breadcrumbs
2 TABLESPOONS clarified butter
7-10 Tbsp Lemon wedges
7-10 Tbsp Grease

Directions

1
Clean, clean and slice the mushrooms. Peel and wash potatoes and cut or slice them thinly. Layer potato slices and mushrooms in flakes in a greased gratin dish.
2
Season the cream with salt and pepper and pour over the potatoes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes. For the vinaigrette, whisk vinegar, salt, pepper and honey.
3
Add oil drop by drop. Peel the shallot, cut into fine cubes and stir into the vinaigrette. Wash the salad and spin dry. Wash the meat, dab dry and season with salt and pepper.
4
Whisk the eggs in a deep dish. Turn the chops one after the other in flour, egg and breadcrumbs. Heat clarified butter and fry chops in two portions for about 8 minutes each, turning them over. Mix salad and vinaigrette.
5
Arrange meat, gratin and salad on plates. Garnish chops with lemon wedges.