Pork escalope with pea rice

Name: Pork escalope with pea rice
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Onions; 1 TABLESPOON Butter or margarine; 150 g Long grain rice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 150 g frozen peas; 4 Pork cutlet (approx. 150 g each); 2 TABLESPOONS Oil; 7-10 Tbsp a few squirts of lemon juice; 200 ml Vegetable stock; 1 TEASPOON brown sauce thickener; 4-6 Tbsp Whipped cream; 7-10 Tbsp Lemon, salad and cherry tomatoes

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Onions
1 TABLESPOON Butter or margarine
150 g Long grain rice
7-10 Tbsp Salt
7-10 Tbsp Pepper
150 g frozen peas
4 Pork cutlet (approx. 150 g each)
2 TABLESPOONS Oil
7-10 Tbsp a few squirts of lemon juice
200 ml Vegetable stock
1 TEASPOON brown sauce thickener
4-6 Tbsp Whipped cream
7-10 Tbsp Lemon, salad and cherry tomatoes

Directions

1
Peel and chop the onions. Melt the fat, fry the onion cubes and rice in it until transparent. Deglaze with 1/2 litre water. Season with salt and pepper and cook for about 20 minutes. Stir in peas after 10 minutes.
2
In the meantime, wash the cutlets, dab dry, tap flatter. Heat oil. Fry the schnitzels for 3-5 minutes on each side. Season with salt, pepper and lemon juice. Take the schnitzels out and keep them warm.
3
Deglaze the gravy with stock, bring to the boil. Stir in sauce thickener, season with salt and pepper. Refine with cream. Arrange schnitzel and pea rice in portions, garnished with lemon, lettuce leaves and cherry tomatoes.