Pork escalope with gorgonzola sauce

Name: Pork escalope with gorgonzola sauce
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 6 Pork cutlet (approx. 150 g each); 100 g Flour; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 300 g Leeks (leek); 1 Onion; 5 Tomatoes; 1 Stalk sage; 1-2 TABLESPOONS Oil; 150 g Whipped cream; 150 g Fresh cream; 100-150 g Gorgonzola cheese; 7-10 Tbsp Sage

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

6 Pork cutlet (approx. 150 g each)
100 g Flour
7-10 Tbsp Salt
7-10 Tbsp Pepper
300 g Leeks (leek)
1 Onion
5 Tomatoes
1 Stalk sage
1-2 TABLESPOONS Oil
150 g Whipped cream
150 g Fresh cream
100-150 g Gorgonzola cheese
7-10 Tbsp Sage

Directions

1
Wash the schnitzel and dab dry. Season flour with salt and pepper. Turn the schnitzel in it, dab off excess flour. Clean, wash and cut leek into rings. Peel and chop onion.
2
Wash and clean the tomatoes and cut them into small cubes. Wash sage, pluck leaves, chop if necessary. Heat oil. Brown onion and leek in it. Add the tomatoes and cook for 5 minutes. Stir in cream, crème fraîche and gorgonzola, bring to the boil briefly. Season with salt, pepper and sage. Pour the schnitzel and sauce into an ovenproof dish. Cook in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1) for about 1 1/2 hours.
3
Stir in cream, crème fraîche and gorgonzola, bring to the boil briefly. Season with salt, pepper and sage. Pour the schnitzel and sauce into an ovenproof dish. Cook in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1) for about 1 1/2 hours. Garnish with fresh sage. Serve with fresh baguette