Pork fillet cutlet in roasted onion breading

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   For the breading, finely crumble the fried onions. Mix the fried onions and breadcrumbs. Wash the meat, dab dry and cut into about 8 medallions. Tap flat between foil

2. 2

   Peel and wash the potatoes and cook them in boiling salted water for about 25 minutes. Mix sour cream, lemon juice, sugar and salt. Wash, clean and peel the cucumber. Slice into slices. Wash dill, shake dry and chop finely. Fold cucumber and dill into the cream dressing

3. 3

   Beat the eggs. Mix flour, salt and pepper. Turn meat first in flour, then in egg and finally in the crumb mixture. Heat clarified butter in 2 frying pans, fry the meat in them at low to medium heat for 2-3 minutes on each side

4. 4

   Meanwhile wash parsley, shake dry and chop finely. Heat milk and butter. Drain the potatoes, add the milk and butter mixture and mash with a potato masher. Season to taste with salt and nutmeg. Wash lemons thoroughly, grate dry and cut in half

5. 5

   Arrange 2 escalopes, mashed potatoes and 1/2 lemon on plates, sprinkle with parsley. Add cucumber salad

Nutrition Facts

KCAL
970 kcal

CARBS
82 g

FATS
46 g

PROTEINS
51 g