Fried chicory with pork cutlets

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Clean, wash, drain and halve the chicory. Cut out the lower stalk part wedge-shaped. Wash and drain the tomatoes and halve them if necessary. Place the cutlets under cling film and roll them flat with a rolling pin or beat them as thin as possible with a meat tenderizer. Cut the schnitzels in half, turn in flour and beat well. Peel and finely dice the shallot.

2. 2

   Wash parsley, dab dry and chop, except for a little bit for garnishing. Heat 15 g butter in a large frying pan and braise the tomatoes first. Season with salt and pepper, sprinkle with parsley and remove. Heat 25 g butter and fry the chicory halves until golden brown, turning. Season chicory with salt and pepper. Add the tomatoes again and keep covered and warm. Heat the oil in another pan and fry the escalopes on each side for about 1 minute. Season the escalopes with salt and pepper and remove from the pan. Briefly sauté the shallots in hot frying fat and deglaze with stock and marsala. Let it boil down for about 1 minute. Dice the remaining cold butter and gradually stir into the hot sauce stock. Arrange chicory, tomatoes and schnitzel on 4 plates.

3. 3

   Heat the oil in another pan and fry the escalopes on each side for about 1 minute. Season the escalopes with salt and pepper and remove from the pan. Briefly sauté the shallots in hot frying fat and deglaze with stock and marsala. Let it boil down for about 1 minute. Dice the remaining cold butter and gradually stir into the hot sauce stock. Arrange chicory, tomatoes and schnitzel on 4 plates. Spread the sauce over the schnitzels and serve garnished with parsley. Serve with chiabatta or baguette

4. 4

   Preparation time 30-35 minutes

Nutrition Facts

KCAL
360 kcal

CARBS
9 g

FATS
27 g

PROTEINS
21 g