Pork cutlets with horseradish sauce

Name: Pork cutlets with horseradish sauce
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 400 g baby potatoes; 350 g Pork escalope; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 package (300 g) deep-frozen pan-fried vegetables "Italian; 1 package (250 ml) Horseradish cream sauce; 7-10 Tbsp Parsley

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

400 g baby potatoes
350 g Pork escalope
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 package (300 g) deep-frozen pan-fried vegetables "Italian
1 package (250 ml) Horseradish cream sauce
7-10 Tbsp Parsley

Directions

1
Wash the potatoes and cook as jacket potatoes for 15-20 minutes in boiling water. Dab pork dry and cut into strips. Fry in hot oil all around for about 5 minutes. Season with salt and pepper.
2
Add deep-frozen vegetables and fry at high heat for about 4 minutes. Cook over medium heat for another 4-6 minutes. Pour on the sauce and heat up as well. Season if necessary. Peel the potatoes and serve with the shredded potatoes.
3
Garnish with parsley as desired.