Rosemary pork cutlet with Brussels sprouts and mushroom vegetables

Name: Rosemary pork cutlet with Brussels sprouts and mushroom vegetables
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 Branches of rosemary; 8 (à 75 g) thin escalopes of pork; 2 Onions; 2-3 TABLESPOONS Soy sauce; 3 TABLESPOONS Lemon juice; 2 TEASPOONS pink berries; 8 TABLESPOONS Oil; 25 g Pine nuts; 800 g Brussels sprouts; 7-10 Tbsp Salt; 300 g Mushrooms; 300 g ribbon noodles; 4 discs streaky smoked bacon; 7-10 Tbsp black pepper

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 Branches of rosemary
8 (à 75 g) thin escalopes of pork
2 Onions
2-3 TABLESPOONS Soy sauce
3 TABLESPOONS Lemon juice
2 TEASPOONS pink berries
8 TABLESPOONS Oil
25 g Pine nuts
800 g Brussels sprouts
7-10 Tbsp Salt
300 g Mushrooms
300 g ribbon noodles
4 discs streaky smoked bacon
7-10 Tbsp black pepper

Directions

1
Wash 2 sprigs of rosemary, dab dry and pluck needles from the stems. Wash the meat and dab dry with kitchen paper. Peel onions and cut into rings. Mix soy sauce, lemon juice, onion rings, rosemary and 1 teaspoon pink berries. Stir in 4 tablespoons of oil. Place the meat in a flat dish, pour the marinade over it and leave to stand overnight. Roast pine nuts in a pan without fat while turning.
2
Remove from the pan and set aside. Clean the Brussels sprouts, carve the stem base crosswise. Wash the sprouts, place in boiling salted water and cook for about 20 minutes. In the meantime, clean the mushrooms, wash if necessary and cut in half. Wash 2 sprigs of rosemary and dab dry. Remove the meat from the marinade and pat dry with kitchen paper. Put the pasta in boiling salted water and cook for about 10 minutes. Halve the bacon slices. Drain bacon in a large pan without fat, remove from the pan and keep warm. Heat 2 tablespoons of oil in the pan, fry the mushrooms in it while turning. Add Brussels sprouts, fry briefly and season with salt and pepper. Add pine nuts. Heat 2 tablespoons of oil in a large frying pan and fry the meat for 2-3 minutes on each side.
3
Halve the bacon slices. Drain bacon in a large pan without fat, remove from the pan and keep warm. Heat 2 tablespoons of oil in the pan, fry the mushrooms in it while turning. Add Brussels sprouts, fry briefly and season with salt and pepper. Add pine nuts. Heat 2 tablespoons of oil in a large frying pan and fry the meat for 2-3 minutes on each side. Add rosemary shortly before the end of the frying time. Season cutlets with salt and pepper. Pour the noodles into a sieve, quench and drain. Sprinkle schnitzel with 1 teaspoon of pink berries and cover with slices of bacon. Serve with vegetables on plates. Garnish with rosemary. Add the pasta in a small bowl
4
Add rosemary shortly before the end of the frying time. Season cutlets with salt and pepper. Pour the noodles into a sieve, quench and drain. Sprinkle schnitzel with 1 teaspoon of pink berries and cover with slices of bacon. Serve with vegetables on plates. Garnish with rosemary. Add the pasta in a small bowl
5
Waiting time approx. 12 hours