Quick Minute Escalopes with Pesto with Lemon Carrots

Name: Quick Minute Escalopes with Pesto with Lemon Carrots
Cook time: 30 min
Total time: 30 min
Yield: 3
Ingredients: 1 collar (approx. 650 g) young carrots; 9 Minute escalope (pork escalope, approx. 50 g each); 4 1/2 discs (10 g each) smoked streaky bacon; 2 TEASPOONS Pesto (glass); 7-10 Tbsp Salt; 1 pinch Sugar; 2 TABLESPOONS Oil; 3 Stem(s) Basil; 25 g Butter; 7-10 Tbsp grated rind of 1 untreated lemon; 2 TABLESPOONS Lemon juice; 9 wooden skewers

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 3

1 collar (approx. 650 g) young carrots
9 Minute escalope (pork escalope, approx. 50 g each)
4 1/2 discs (10 g each) smoked streaky bacon
2 TEASPOONS Pesto (glass)
7-10 Tbsp Salt
1 pinch Sugar
2 TABLESPOONS Oil
3 Stem(s) Basil
25 g Butter
7-10 Tbsp grated rind of 1 untreated lemon
2 TABLESPOONS Lemon juice
9 wooden skewers

Directions

1
Clean the carrots (leave the upper green), peel and wash. Wash the meat and dab dry. Halve whole bacon slices. Place the meat next to each other on a work surface, spread a thin layer of pesto on top, cover each with a piece of bacon and fold the meat in half.
2
Stick together with one wooden skewer each. Put carrots in boiling salted water, add sugar and cook over medium heat for about 12 minutes. In the meantime heat oil in a pan, add meat and fry on each side for about 2 minutes.
3
Wash the basil, shake dry and pluck the leaves from the stalks. Melt butter in a small pot, add lemon peel and lemon juice, mix in basil. Carefully lift the carrots out of the water with a skimmer and let them drip off.
4
Mix carrots and lemon butter and arrange on plates with the cutlets.