Pork escalope with apricot and spring onion filling

Name: Pork escalope with apricot and spring onion filling
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g baby potatoes; 7-10 Tbsp Salt; 4 Pork cutlet (approx. 150 g each); 2 TEASPOONS medium hot mustard; 2 bundles (125 g each) Spring onions; 8 Apricot halves (from the can); 7-10 Tbsp Curry; 1 TABLESPOON Oil; 1 TABLESPOON clear broth (instant); 150 g sour cream (10 % fat); 1 TABLESPOON Cornstarch; 10 g Butter; 1 collar Parsley; 7-10 Tbsp wooden skewers

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g baby potatoes
7-10 Tbsp Salt
4 Pork cutlet (approx. 150 g each)
2 TEASPOONS medium hot mustard
2 bundles (125 g each) Spring onions
8 Apricot halves (from the can)
7-10 Tbsp Curry
1 TABLESPOON Oil
1 TABLESPOON clear broth (instant)
150 g sour cream (10 % fat)
1 TABLESPOON Cornstarch
10 g Butter
1 collar Parsley
7-10 Tbsp wooden skewers

Directions

1
Wash the potatoes thoroughly and cook in salted water for about 20 minutes. Wash the meat, dab dry, tap flat and spread with mustard. Clean and wash spring onions and cut into rings.
2
Drain the apricots and cut into slices. Cover the cutlets with half of the apricots and spring onions. Season with salt and curry. Fold over the meat and fix with wooden skewers.
3
Heat the oil and fry the meat for about 5 minutes on each side. Remove and keep warm. Fry the remaining spring onions and apricots in the frying fat. Deglaze with the broth. Stir sour cream and starch until smooth and thicken the stock.
4
Season to taste with curry. Drain and peel the potatoes. Heat butter and toss potatoes. Wash parsley, dab dry and cut into strips except for a little bit for garnishing. Pour curry sauce over filled cutlets and arrange with vegetables and potatoes.
5
Serve garnished with parsley.