Pork escalope with cranberries and broccoli

Name: Pork escalope with cranberries and broccoli
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 750 g baby potatoes; 7-10 Tbsp Salt; 1 kg Broccoli; 4 (approx. 600 g) Pork escalope; 1 Egg; 7-10 Tbsp Pepper; 50 g Flour; 50 g Breadcrumbs; 3-4 Tbsp Oil; 1/2 bunch Parsley; 30-40 g Butter or margarine; 6 TABLESPOONS Cranberries; 2 Lemons to garnish

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

750 g baby potatoes
7-10 Tbsp Salt
1 kg Broccoli
4 (approx. 600 g) Pork escalope
1 Egg
7-10 Tbsp Pepper
50 g Flour
50 g Breadcrumbs
3-4 Tbsp Oil
1/2 bunch Parsley
30-40 g Butter or margarine
6 TABLESPOONS Cranberries
2 Lemons to garnish

Directions

1
Peel and wash the potatoes and cook them in little boiling salted water for about 20 minutes. Clean, wash and cut broccoli into florets. Cover and steam in little boiling salted water for 8-10 minutes.
2
Wash the meat and dab dry. Mix the egg with salt and pepper in a deep dish. Put flour and breadcrumbs in 1 deep plate each. Turn escalopes first in flour, then in egg and finally in breadcrumbs.
3
Heat the oil in a large frying pan and fry the escalopes for 5-6 minutes while turning. Wash the parsley, dab dry and chop finely, except for a little to garnish. Drain broccoli and potatoes and let them drain.
4
Put a little fat into each pot, froth up and toss the broccoli and the potatoes with the parsley in it. Arrange vegetables, potatoes and meat on plates. Serve garnished with a lemon-cranberry floret and parsley.
5
Add the rest of the cranberries separately.