Orange cutlet with leek

Name: Orange cutlet with leek
Cook time: 35 min
Total time: 35 min
Yield: 1
Ingredients: 160 g peeled potatoes; 7-10 Tbsp salt, black pepper; 200 g cleaned leek; 1 (approx. 180 g) small orange; 1 (approx. 150 g) thin pork slice; 2 small sage leaves or some dried sage; 1 tsp (5 g) Oil; 7-10 Tbsp vegetable binder; 1 tablespoon (20 g) ripened cream; 7-10 Tbsp Orange and parsley; 2 wooden skewers

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 1

160 g peeled potatoes
7-10 Tbsp salt, black pepper
200 g cleaned leek
1 (approx. 180 g) small orange
1 (approx. 150 g) thin pork slice
2 small sage leaves or some dried sage
1 tsp (5 g) Oil
7-10 Tbsp vegetable binder
1 tablespoon (20 g) ripened cream
7-10 Tbsp Orange and parsley
2 wooden skewers

Directions

1
Wash the potatoes and cook in salted water for about 20 minutes. Wash the leek and cut into pieces. Steam covered in approx. 8 tablespoons salted water for 5-8 minutes
2
Orange halve. Peel one half so that the white skin is also removed. Cut the flesh into 4 slices. Squeeze the remaining orange half
3
Dab the schnitzel dry. Cut in half and possibly tap flat. Season with salt and pepper. Cover each half with 2 orange slices and 1 sage leaf, fold over and pin up. Fry the meat in hot oil for 2-3 minutes on each side, remove
4
Drain the leek and collect the stock. Add stock and orange juice. Bring to the boil and thicken. Refine with cream, season to taste. Arrange everything, garnish if necessary