Pork escalope with sage

Name: Pork escalope with sage
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Courgettes (200-250 g); 500 g Potatoes; 1/2 l Vegetable broth (instant); 1 collar Sage; 6 thin pork cutlets (approx. 120 g each); 150 g cherry tomatoes; 2-3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 125 g Whipped cream; 1 pack of Cream sauce to roast; 20 g Butter; 12 small wooden skewers (toothpicks); 8 Shashlik skewers

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Courgettes (200-250 g)
500 g Potatoes
1/2 l Vegetable broth (instant)
1 collar Sage
6 thin pork cutlets (approx. 120 g each)
150 g cherry tomatoes
2-3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
125 g Whipped cream
1 pack of Cream sauce to roast
20 g Butter
12 small wooden skewers (toothpicks)
8 Shashlik skewers

Directions

1
Clean and wash the zucchini and cut them lengthwise into thin slices with a peeler. Peel and wash the potatoes and cut them into thick slices. Boil up the stock and add the zucchini slices.
2
Cook for about 1 minute, lift out with a skimmer and drain. Add potatoes to the boiling broth and cook covered for 8-10 minutes. Pour potatoes onto a sieve and let them cool down a little.
3
Put potatoes and zucchini on skewers. Wash the sage, dab dry and remove the leaves. Cut the escalopes in half, cover each with a large sage leaf and fold over. Pin them with a wooden skewer.
4
Wash the tomatoes, dab dry and cut in half. Heat the oil in a pan and fry the escalopes for 3-4 minutes, turning. Add the tomatoes, fry briefly and season with salt and pepper. Remove from the pan and keep warm.
5
Add 125 ml water and cream and stir in the sauce powder. Bring sauce to the boil, season with salt and pepper. Heat butter in a pan and briefly heat the skewers in it. Arrange the skewers with sage escalopes and cream sauce on plates.
6
Serve sprinkled with fresh sage leaves.