Pork cutlet with savoy cabbage cream vegetables

Name: Pork cutlet with savoy cabbage cream vegetables
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 small head savoy cabbage (approx. 750 g); 1 l Vegetable broth (instant); 50 g streaky smoked bacon; 4 Pork chop (approx. 175 g each); 35 g Flour; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Egg; 150 ml Milk; 4 TABLESPOONS Breadcrumbs; 1 TABLESPOON Oil; 15 g Butter or margarine; 2 TABLESPOONS Whipped cream; 7-10 Tbsp Lemon slices and parsley

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 small head savoy cabbage (approx. 750 g)
1 l Vegetable broth (instant)
50 g streaky smoked bacon
4 Pork chop (approx. 175 g each)
35 g Flour
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Egg
150 ml Milk
4 TABLESPOONS Breadcrumbs
1 TABLESPOON Oil
15 g Butter or margarine
2 TABLESPOONS Whipped cream
7-10 Tbsp Lemon slices and parsley

Directions

1
Savoy cabbage clean, wash, quarter and cut out the stalk. Cut cabbage into strips and cook in broth for about 15 minutes. In the meantime, cut the bacon into cubes. Wash the meat and dab dry.
2
Mix 20 g flour, salt and pepper. Whisk the egg and 25 ml milk. Turn meat first in flour, then in the egg milk and breadcrumbs. Drain and remove bacon from a pan, heat oil in a frying pan and fry chops for about 6 minutes on each side.
3
Drain the savoy cabbage on a sieve, collect the stock. Heat the fat in a saucepan, dust with the remaining flour, sauté, deglaze with 1/8 litre stock and the remaining milk. Bring to the boil, season to taste with salt and pepper and stir in the cream.
4
Add the savoy cabbage to the sauce, sprinkle with diced bacon and arrange the chops on a plate. Serve garnished with lemon slices and parsley. Serve with mashed potatoes and roasted onion rings.