Oven cutlets with mustard crust and balsamic carrots

Name: Oven cutlets with mustard crust and balsamic carrots
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 800 g Carrots; 200 g Shallots; 6 TABLESPOONS Breadcrumbs; 75 g soft butter; 1 TABLESPOON coarse mustard; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 4 thin pork cutlets (approx. 180 g each); 2 TABLESPOONS Oil; 2-4 Tbsp Balsamic vinegar; 4-5 Stem(s) Thyme

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

hearty,piquant,Meat & Poultry,very easy,Meat,Pork,Vegetables,Schnitzel,inexpensive

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

800 g Carrots
200 g Shallots
6 TABLESPOONS Breadcrumbs
75 g soft butter
1 TABLESPOON coarse mustard
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
4 thin pork cutlets (approx. 180 g each)
2 TABLESPOONS Oil
2-4 Tbsp Balsamic vinegar
4-5 Stem(s) Thyme

Directions

1
Peel, wash and cut the carrots into thick slices. Peel shallots and cut them into halves or quarters depending on size. Preheat the oven (electric cooker: 225°C/circulating air: 200°C/gas: see manufacturer).
2
Knead breadcrumbs, butter and mustard. Season with salt and pepper. Wash the schnitzel and dab dry. Heat oil in a large pan. Fry the schnitzels for 2 minutes on each side. Season with salt and pepper.
3
Remove and place in an ovenproof dish.
4
Stir-fry the carrots and shallots in hot frying fat for about 5 minutes. Sprinkle with 1 tbsp. sugar, caramelise briefly while stirring. Add 150 ml water and 2-4 tbsp vinegar - according to taste -, bring to the boil and simmer for approx. 5 minutes.
5
In the meantime, spread the crumb mixture evenly over the cossettes. Bake in a hot oven for 3-5 minutes. Wash the thyme, shake dry, remove the leaves and fold into the vegetables. Season to taste with salt and pepper.
6
Serve the escalopes with vegetables. Roast potatoes taste good with it.