Pork fillet cutlets with chanterelles with Rösti

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Parry the pork tenderloin, halve it lengthwise and cut it into slices about 1/2 cm thick. Remove possible rind and cartilage from the bacon. Cut bacon into fine cubes. Clean and wash spring onions and cut them diagonally into rings. Wash and clean the chanterelles. Wash thyme, dab dry, pluck the leaves from the stems and chop

2. 2

   Heat 2 tablespoons of oil in a coated frying pan. Fry pork fillet in 2 portions until golden brown, remove. Leave out diced bacon in the frying fat and fry 2/3 of the spring onion rings. Finally add fat, melt and dust with 20 g flour, sauté. Deglaze with wine. Add vegetable stock and cream. Bring to the boil while stirring and simmer for about 5 minutes while stirring. Season with salt, pepper and thyme. Add the meat and remove the pan from the heat

3. 3

   For the Rösti, peel, wash and coarsely grate the potatoes. Mix with egg, egg yolk and flour. Season with salt and nutmeg. Heat 2 tablespoons of oil in a frying pan and add 4 tablespoons of potato mixture to each pan and shape into a flat Rösti. Fry on both sides until golden brown. Fry the rest of the potato mixture in the same way

4. 4

   Bring the shredded meat to the boil again. Arrange on plates with the Rösti and garnish with the remaining spring onion rings

5. 5

   Preparation time 50-60 minutes

Nutrition Facts

KCAL
710 kcal

CARBS
39 g

FATS
39 g

PROTEINS
47 g