Pork escalope with mushroom sauce
easy
30 mins
30 mins
Ingredients
- 15 g dried porcini
- 160 g Egg spaetzle
- 7-10 Tbsp Salt
- 100 g Shallots
- 600 g Mushrooms
- 300 g Tomatoes
- 1 tablespoon (10 g) Oil
- 8 Pork cutlet (approx. 60 g each)
- 7-10 Tbsp Pepper
- 1 tsp (5 g) Instant vegetable stock
- 1 tablespoon (6 g) dark sauce thickener
- 7-10 Tbsp Parsley
Directions
- 1
Pour 300 ml of warm water over the porcini mushrooms and leave to soak for about 1 hour. Cook spaetzle in boiling salted water for about 16 minutes. Peel shallots, possibly halve them. Clean mushrooms and halve them. Wash tomatoes, dab dry, quarter, seed and cut into cubes.
- 2
Pour the porcini mushrooms into a sieve, collecting the soaking water. Chop the porcini roughly. Heat oil in a pan. Fry the shallots for about 5 minutes. Wash the cutlets, dab dry, add to the shallots in the pan and fry for 4 minutes on each side. Season with salt and pepper, remove from the pan and keep warm. Put the porcini and mushrooms in the pan, fry them until they are hot and add the soaking water. Stir in tomato cubes and stock and bring to the boil. Season to taste with salt and pepper and thicken slightly with sauce thickener. Pour spaetzle into a sieve and drain.
- 3
Season with salt and pepper, remove from the pan and keep warm. Put the porcini and mushrooms in the pan, fry them until they are hot and add the soaking water. Stir in tomato cubes and stock and bring to the boil. Season to taste with salt and pepper and thicken slightly with sauce thickener. Pour spaetzle into a sieve and drain. Add cutlets and shallots to the mushroom sauce and serve with the spaetzle. Garnish with parsley leaves
- 4
Waiting time approx. 1 hour
Nutrition Facts
350 kcal
34 g
7 g
38 g
More Delicious Recipes
