Mustard cutlet with shallots

Name: Mustard cutlet with shallots
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 200 g Shallots; 800 g Carrots; 6 TABLESPOONS Breadcrumbs; 75 g soft butter; 1 TABLESPOON coarse mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Pork cutlet (approx. 150 g each); 1 TABLESPOON Sunflower oil; 1 TABLESPOON Sugar; 200 ml Vegetable broth; 10 Stem(s) Thyme

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

200 g Shallots
800 g Carrots
6 TABLESPOONS Breadcrumbs
75 g soft butter
1 TABLESPOON coarse mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Pork cutlet (approx. 150 g each)
1 TABLESPOON Sunflower oil
1 TABLESPOON Sugar
200 ml Vegetable broth
10 Stem(s) Thyme

Directions

1
Peel and halve the shallots or cut them into slices. Peel, wash and slice the carrots. For the mustard crust, knead breadcrumbs, butter and mustard, season with salt and pepper
2
Wash the meat, dab dry and season with salt and pepper. Heat oil in a pan. Fry the meat for about 5 minutes, turning it over and taking it out. Sauté carrots and shallots in cooking fat for approx. 4 minutes.
3
Sprinkle with sugar and caramelise. Pour in broth, bring to the boil and let it simmer for another 5 minutes. In the meantime, spread the mustard crust evenly on the escalopes. Bake in the preheated oven (electric range: 225 °C/ convection oven: 200 °C/ gas: level 4) for 3-5 minutes.
4
Wash the thyme, shake dry, pluck leaves from the stems and add to the vegetables. Arrange vegetables and schnitzel on plates.