Pork escalope with light mushroom cream and carrots

Name: Pork escalope with light mushroom cream and carrots
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 300 g Carrots; 150 g Mushroom; 150 g Pork escalope; 1 tsp (5 g) Oil; 1 TEASPOON Flour; 100 ml Vegetable broth; 2 TABLESPOONS Cream for cooking with 50% less fat; 2 discs Wholemeal baguette; 7-10 Tbsp Chives; 7-10 Tbsp Cling film

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

300 g Carrots
150 g Mushroom
150 g Pork escalope
1 tsp (5 g) Oil
1 TEASPOON Flour
100 ml Vegetable broth
2 TABLESPOONS Cream for cooking with 50% less fat
2 discs Wholemeal baguette
7-10 Tbsp Chives
7-10 Tbsp Cling film

Directions

1
Wash and peel the carrots and cut them diagonally into thin slices. Clean, trim and quarter the mushrooms. Wash the meat, dab dry, cut in half and tap thinly between 2 layers of foil
2
Heat in a coated pan spread with 1/2 teaspoon oil, add escalopes and fry on each side for about 4 minutes, remove from the pan and keep warm. Fry the mushrooms for 3-4 minutes. Dust with flour and sauté. Deglaze with stock and cream, bring to the boil and simmer for about 3 minutes. Season mushroom sauce with salt and pepper
3
Wash the chives, shake dry and cut into fine rings. Heat 1/2 tsp. in a coated pan. Add carrots and fry for 1-2 minutes. Deglaze with 50 ml water and cook with a lid for 2-3 minutes. Arrange cutlets with mushroom cream and carrots on a plate and garnish with chives. Serve with wholemeal baguette