Pork cutlets in pepper cream

Name: Pork cutlets in pepper cream
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 600 g small waxy potatoes; 6 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 600 g French beans; 600 g Schnitzel meat; 2 Shallots; 3/8 l clear meat broth (instant); 125 g Whipped cream; 2-3 TABLESPOONS pickled green peppercorns; 1-2 TABLESPOONS dark sauce thickener; 1 TABLESPOON Butter; 7-10 Tbsp Marjoram

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

600 g small waxy potatoes
6 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp white pepper
600 g French beans
600 g Schnitzel meat
2 Shallots
3/8 l clear meat broth (instant)
125 g Whipped cream
2-3 TABLESPOONS pickled green peppercorns
1-2 TABLESPOONS dark sauce thickener
1 TABLESPOON Butter
7-10 Tbsp Marjoram

Directions

1
Peel and wash the potatoes. Heat 4 tablespoons of oil in a pan. Fry the potatoes for 20-25 minutes over medium heat, turning them, and season with salt and pepper. Clean and wash the beans and cook in boiling salted water for about 15 minutes.
2
Cut the meat first into thin slices, then into pieces. Peel and finely dice the shallots. Heat 2 tablespoons of oil in a pan. Brown the meat in it in portions, season with salt and pepper and remove.
3
Sauté the shallots in the frying fat. Deglaze with stock and cream. Add peppercorns and simmer for about 5 minutes. Stir in sauce thickener, bring to the boil again. Add the meat to the sauce and warm it up.
4
Season to taste with salt and pepper. Drain the beans and toss in the butter. Arrange the shredded meat and beans on plates. Serve with roast potatoes garnished with marjoram.