Fried chicory with Marsala cutlets

Name: Fried chicory with Marsala cutlets
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 Chicory (ca. 200 g); 125 g cherry tomatoes; 4 thin pork cutlets (à approx. 100 g); 2-3 TABLESPOONS Flour; 1 Shallot or small onion; 2-3 stem(s) Parsley; 3 TABLESPOONS + 50 g cold butter; 7-10 Tbsp salt, white pepper, 2 tablespoons oil; 7-8 TABLESPOONS Marsala semisecco; 7-10 Tbsp or Sherry; 1 knife tip clear broth (instant); 7-10 Tbsp Clear film

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

4 Chicory (ca. 200 g)
125 g cherry tomatoes
4 thin pork cutlets (à approx. 100 g)
2-3 TABLESPOONS Flour
1 Shallot or small onion
2-3 stem(s) Parsley
3 TABLESPOONS + 50 g cold butter
7-10 Tbsp salt, white pepper, 2 tablespoons oil
7-8 TABLESPOONS Marsala semisecco
7-10 Tbsp or Sherry
1 knife tip clear broth (instant)
7-10 Tbsp Clear film

Directions

1
Clean, wash and pat dry the chicory. Halve the cobs. Wash, clean and possibly halve the tomatoes
2
If necessary, knock the cutlets flat under foil. Then cut in half, turn in flour and tap off the excess flour. Peel and chop the shallot. Wash and chop parsley
3
Heat 2 tablespoons of butter. Fry the chicory for 2-3 minutes on each side until golden brown. Season, remove
4
Heat 1 tablespoon of butter in a frying pan. Briefly sauté the cherry tomatoes in it, season with salt and pepper. Sprinkle with parsley. Add the chicory again and heat, keep everything warm
5
Heat the oil. Fry the escalopes in it for about 1 minute on each side. Season and take out. Sauté shallot in hot frying fat. Stir in 100 ml water, Marsala and stock. Simmer briefly. Whip 50 g butter in pieces bit by bit, season to taste. Serve everything. Serve with: baguette