Pork cutlets in pesto cream

Name: Pork cutlets in pesto cream
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 8
Ingredients: 750 g small mushrooms; 5-6 Tbsp Oil; 1.5 kg Pork escalope; 2 Onions; 2 (300 g each) red peppers; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 4-5 Tbsp Pesto; 1 l Vegetable broth; 600 g Whipped cream; 750 g wide ribbon noodles; 1 1/2-2 TABLESPOONS sauce thickener; 2 stem(s) Basil; 5 Stem(s) Chervil

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 8

750 g small mushrooms
5-6 Tbsp Oil
1.5 kg Pork escalope
2 Onions
2 (300 g each) red peppers
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
4-5 Tbsp Pesto
1 l Vegetable broth
600 g Whipped cream
750 g wide ribbon noodles
1 1/2-2 TABLESPOONS sauce thickener
2 stem(s) Basil
5 Stem(s) Chervil

Directions

1
Wash and clean the mushrooms, halve depending on size. Heat 2-3 tablespoons of oil in a casserole dish, add mushrooms and fry vigorously while turning. In the meantime, wash the cutlets, dab dry and cut into strips. Peel and finely dice onions. Clean, wash and dice the peppers
2
Remove the mushrooms from the pot. Put 3 tablespoons of oil in two portions in the casserole dish. Fry the meat in 2 portions, turning it well. Add onions and paprika and fry briefly. Season with salt, pepper and sugar. Add 2 tablespoons pesto. Deglaze with broth and cream, bring to the boil. Stew at medium heat for about 1 3/4 hours
3
Prepare the pasta in boiling salted water according to the instructions on the packet, drain and allow to drain. In the meantime, bring the shredded pasta to the boil, stir in the sauce thickener, bring to the boil again and simmer for about 1 minute. Season again with salt and pepper. Mix in 2-3 tablespoons of pesto in streaks
4
Wash the basil, shake dry and pluck the leaves from the stalks. Wash the chervil, shake dry and pluck the leaves from the stalks. Arrange the shredded chervil in a bowl sprinkled with herbs. Add the noodles