Frying pans
easy
45 mins
45 mins
Ingredients
- 500 g Potatoes
- 2 Braised cucumbers (approx. 400 g each)
- 4 Pork cutlet (approx. 75 g each)
- 1 collar Dill
- 1-2 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp colourful pepper
- 1 TEASPOON Curry
- 200 g Whipped cream
- 1-2 TEASPOONS sauce thickener
- 7-10 Tbsp a few squirts of lime juice
- 7-10 Tbsp Slices of lime
Directions
- 1
Peel and wash the potatoes and cut into quarters lengthwise. Peel cucumbers, halve, core and cut into slices. Wash cutlets, dab dry, cut into strips. Wash and chop the dill. Heat oil in a large pan.
- 2
Fry the escalope strips in it over high heat, turning them golden brown. Season with salt and pepper and remove. Add potatoes to the frying fat and fry for about 5 minutes. Add cucumbers, fry for another 5 minutes. Season with salt, pepper and curry. Deglaze with 200 ml water and cream, bring to the boil. Stir in sauce thickener and dill. Add cutlets and heat up briefly. Season again with salt, pepper and lime juice.
- 3
Season with salt, pepper and curry. Deglaze with 200 ml water and cream, bring to the boil. Stir in sauce thickener and dill. Add cutlets and heat up briefly. Season again with salt, pepper and lime juice. Serve garnished with slices of lime as desired
Nutrition Facts
360 kcal
21 g
20 g
21 g
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