Mini-Schnitzel in herb cream sauce

Name: Mini-Schnitzel in herb cream sauce
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 8 Pork cutlet (approx. 70 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 16 discs Parma ham; 3 TABLESPOONS Oil; 10 stems Oregano, parsley and tarragon; 5 Shallots; 100 ml dry white wine; 400 g Whipped cream; 300 g Broccolini (Asian broccoli); 50 g Butter; 7-10 Tbsp Nutmeg; 50 g rippled chips; 7-10 Tbsp Cling film

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

8 Pork cutlet (approx. 70 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
16 discs Parma ham
3 TABLESPOONS Oil
10 stems Oregano, parsley and tarragon
5 Shallots
100 ml dry white wine
400 g Whipped cream
300 g Broccolini (Asian broccoli)
50 g Butter
7-10 Tbsp Nutmeg
50 g rippled chips
7-10 Tbsp Cling film

Directions

1
Wash the schnitzel and dab dry. Beat the escalopes one after the other between 2 layers of foil until flat. Season the meat on each side with salt and pepper. Cover each cutlet with 2 slices of Parma ham and fold up. Heat the oil in a frying pan. Fry the cutlets for about 2 minutes on each side. Remove and keep warm.
2
Wash the herbs and shake dry. Pluck leaves from the stems and chop them, except for a few for garnishing. Peel and dice the shallots and fry them in hot frying oil. Deglaze with wine and cream, bring to the boil and simmer for about 8 minutes. Season with salt and pepper. Stir chopped herbs into the sauce.
3
Clean and wash broccolini. Heat butter in a pot. Sauté the broccolini in it. Add some water so that the vegetables are covered. Season with salt and nutmeg. Steam covered for 6-8 minutes. Drain the broccolini and add to the herb sauce. Serve the escalopes on top. Garnish with remaining herbs and chips.