Pork escalope with sage and bacon

Name: Pork escalope with sage and bacon
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g Potatoes; 400 g Brussels sprouts; 7-10 Tbsp Salt; 4 thin escalopes of pork; 4 discs Breakfast bacon (Bacon); 8 Sage leaves; 2 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 7-10 Tbsp some lemon wedges; 7-10 Tbsp wooden skewers

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g Potatoes
400 g Brussels sprouts
7-10 Tbsp Salt
4 thin escalopes of pork
4 discs Breakfast bacon (Bacon)
8 Sage leaves
2 TABLESPOONS Olive oil
7-10 Tbsp Pepper
7-10 Tbsp some lemon wedges
7-10 Tbsp wooden skewers

Directions

1
Peel, wash and roughly dice the potatoes. Clean and wash the Brussels sprouts and cook in boiling salted water for 15-20 minutes. Add the potatoes about 8 minutes before the end of the cooking time and cook them.
2
Dab schnitzel dry and cut in half. Halve the bacon slices as well. Cover each cutlet with a piece of bacon and 2 sage leaves. Fix with wooden skewers. Fry escalopes in hot oil on both sides for 3-5 minutes.
3
Season with pepper. Drain the vegetables and let them drain. Swivel briefly in the frying fat. Arrange the vegetables with two cutlets on plates. Add lemon wedges as desired.