Pork cutlets in tarragon sauce

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Wash the meat, dab dry and cut into fine strips. Clean the mushrooms and cut them into slices. Peel and finely chop the onion. Put rice in plenty of boiling salted water, cover and let it swell at low heat for about 20 minutes. Heat some clarified butter in a large frying pan and fry the meat briefly in portions. Add the mushrooms to the hot frying fat and also fry.

2. 2

   Add meat and frozen peas and season with salt and pepper. Add stock and 100 g cream, stir in mustard and bring to the boil. Cover and simmer for about 2 minutes. Wash tarragon, dab dry and cut finely except for a little bit for garnishing. Scald the tomato hot, rinse with cold water and peel the skin. Cut tomatoes in half, remove seeds and cut into fine cubes. Whip remaining cream until stiff. Add the sauce thickener to the shredded tomatoes while stirring and bring to the boil again briefly. Stir tarragon into the sauce and season to taste with salt, pepper and mustard. Stir in whipped cream and bring to the boil again briefly. Arrange the shredded rice on plates and use an ice-cream scoop to form balls on the plates. Heat butter, toss tomato cubes in it and season with salt and pepper.

3. 3

   Whip remaining cream until stiff. Add the sauce thickener to the shredded tomatoes while stirring and bring to the boil again briefly. Stir tarragon into the sauce and season to taste with salt, pepper and mustard. Stir in whipped cream and bring to the boil again briefly. Arrange the shredded rice on plates and use an ice-cream scoop to form balls on the plates. Heat butter, toss tomato cubes in it and season with salt and pepper. Sprinkle over the shredded rice. Serve garnished with tarragon

Nutrition Facts

KCAL
680 kcal

CARBS
61 g

FATS
29 g

PROTEINS
46 g