Pork escalope with caper anchovy butter and green salad

Name: Pork escalope with caper anchovy butter and green salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1–2 pickled anchovies; 25 g small capers; 50 g soft butter; 1 small onion; 200 g cherry tomatoes; 1 (approx. 200 g) Picking salad; 1/2 bunch Chives; 1 TEASPOON medium hot mustard; 5 TABLESPOONS white balsamic vinegar; 1 TEASPOON Honey; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 TABLESPOONS Olive oil; 4 thick pork cutlets (approx. 200 g each); 3-4 Tbsp Oil

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1–2 pickled anchovies
25 g small capers
50 g soft butter
1 small onion
200 g cherry tomatoes
1 (approx. 200 g) Picking salad
1/2 bunch Chives
1 TEASPOON medium hot mustard
5 TABLESPOONS white balsamic vinegar
1 TEASPOON Honey
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 TABLESPOONS Olive oil
4 thick pork cutlets (approx. 200 g each)
3-4 Tbsp Oil

Directions

1
Chop the anchovy fillets finely. Chop capers, except for 1 teaspoon for sprinkling, also finely. Mix anchovies, capers and butter
2
Peel and finely chop the onion. Wash and halve the tomatoes. Clean and wash the lettuce, pluck into bite-sized pieces and drain well. Wash chives, shake dry and cut into fine rolls. For the vinaigrette, mix mustard, vinegar, honey, salt and pepper. Fold in olive oil. Mix salad, tomatoes and vinaigrette
3
Dab schnitzel dry and cut in half. Heat oil in a large pan and fry meat for 2-3 minutes on each side. Then season with pepper. Add caper anchovy butter to the pan and toss the escalopes in it
4
Arrange salad and 2 small cutlets each sprinkled with caper anchovy butter and capers