Pork escalope au gratin (diabetics)

Name: Pork escalope au gratin (diabetics)
Cook time: 40 min
Total time: 40 min
Yield: 2
Ingredients: 280 g peeled potatoes; 7-10 Tbsp Salt; 100 g cleaned broccoli; 100 g cleaned carrots; 2 (150 g each) Pork escalope; 1 TABLESPOON Oil; 7-10 Tbsp Pepper; 100 g cleaned mushrooms; 50 g cleaned spring onions; 50 g Mozzarella cheese; 200 ml Vegetable broth (instant); 2 g vegetable binder; 7-10 Tbsp (suitable for diabetics)

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 2

280 g peeled potatoes
7-10 Tbsp Salt
100 g cleaned broccoli
100 g cleaned carrots
2 (150 g each) Pork escalope
1 TABLESPOON Oil
7-10 Tbsp Pepper
100 g cleaned mushrooms
50 g cleaned spring onions
50 g Mozzarella cheese
200 ml Vegetable broth (instant)
2 g vegetable binder
7-10 Tbsp (suitable for diabetics)

Directions

1
Cook the potatoes in salt water for about 20 minutes. Cut broccoli into florets and cook in boiling salted water for about 12 minutes. Cut carrots into cubes of about 1 cm and add to the broccoli after about 6 minutes. Wash the cutlets and dab dry. Heat oil and fry escalopes for 1 minute on each side. Season with salt and pepper and put aside.
2
Cut mushrooms into slices and fry them in the frying fat. Cut spring onions into rings, sauté briefly with the mushrooms, season with salt and pepper. Spread mushroom vegetables and mozzarella slices on the escalopes. Add vegetable stock to the frying stock, thicken and season. Bake the escalopes in a preheated oven (electric range: 225 ° C/ gas: level 4) for approx. 5 minutes. Serve with vegetables and sauce