Pork cutlet with snow peas, carrots and shiitake mushrooms in paprika cream

Name: Pork cutlet with snow peas, carrots and shiitake mushrooms in paprika cream
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 100 g Carrot; 35 g Sweet peas; 7-10 Tbsp Salt; 50 g Shiitake mushrooms; 1 spring onion; 150 g Pork escalope; 1 TEASPOON Oil; 60 g Cremefine for cooking; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

100 g Carrot
35 g Sweet peas
7-10 Tbsp Salt
50 g Shiitake mushrooms
1 spring onion
150 g Pork escalope
1 TEASPOON Oil
60 g Cremefine for cooking
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers

Directions

1
Peel, wash and slice the carrot. Clean, wash and halve the sugar snap peas lengthwise. Cook vegetables in boiling salted water for about 4 minutes. In the meantime, clean the mushrooms and halve them if necessary.
2
Clean, wash and cut the spring onion into rings. Wash the meat, dab dry and cut into strips. Pour the vegetables into a sieve, collecting 60 ml of vegetable water. Heat the oil in a pan and fry the meat for about 2 minutes.
3
Add the mushrooms and fry for another 3 minutes. Add vegetable water, cream and vegetables and warm up for 2-3 minutes. Season to taste with salt, pepper and paprika. Fold in spring onion and arrange on a plate.