Pork escalope a la Cordon bleu with physalis kumquat sauce
very easy
40 mins
40 mins
Ingredients
- 200 g Physalis
- 125 g Kumquats
- 1 Onion
- 6 Stem(s) Thyme
- 8 discs Raclette cheese
- 8 (à 100 g) thin escalopes of pork
- 16 discs (approx. 160 g) lean smoked ham
- 7 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 250 ml Orange juice
- 400 ml Vegetable broth
- 2 coated tablespoons of cornflour
- 150 g Lamb's lettuce
- 200 g cherry tomatoes
- 4 TABLESPOONS White wine vinegar
- 1 pinch Sugar
- 7-10 Tbsp wooden skewers
Directions
- 1
Remove the physalis, except 4 for garnishing, from the paper sleeve and cut in half. Wash, drain and slice the kumquats, removing the seeds if possible. Peel and chop the onion. Wash the thyme and shake dry. Remove leaves and chop finely, except for a little bit for garnishing. Remove the rind from the cheese. Wash the meat and dab dry.
- 2
Cover each cutlet first with 1 slice of cheese, then with 2 slices of ham. Fold the schnitzel over once and fix it with wooden skewers. Heat 2 tablespoons of oil in a large frying pan and fry the escalopes for 3-4 minutes on each side. Season with salt and pepper and remove. Sauté the onion in the frying fat. Add thyme, physalis and kumquats and fry briefly. Deglaze with orange juice and stock, bring to the boil. Stir starch with a little water until smooth, thicken sauce with it. Season to taste with salt and pepper. Put the schnitzel back into the sauce and let it simmer in the hot sauce
- 3
Wash, clean and drain the salad. Wash and halve the tomatoes. Whisk vinegar with salt, pepper and sugar, stir in 5 tablespoons of oil in a thin stream. Season to taste again. Mix salad and tomatoes with the vinaigrette. Serve cutlets with sauce and salad. Garnish with set aside physalis and thyme
Nutrition Facts
830 kcal
24 g
45 g
78 g
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