Sage cutlet with glazed carrots

Name: Sage cutlet with glazed carrots
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Federation Carrots (approx. 250 g each); 2 medium-sized onions; 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Sugar; 4 Pork escalope (approx. 150 g each); 4 TABLESPOONS grainy mustard (e.g. Rotisseur mustard); 1 collar Sage; 40 g Pine nuts; 3 TABLESPOONS Balsamic Vinegar; 7-10 Tbsp Parsley leaves

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Federation Carrots (approx. 250 g each)
2 medium-sized onions
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Sugar
4 Pork escalope (approx. 150 g each)
4 TABLESPOONS grainy mustard (e.g. Rotisseur mustard)
1 collar Sage
40 g Pine nuts
3 TABLESPOONS Balsamic Vinegar
7-10 Tbsp Parsley leaves

Directions

1
Peel and wash the carrots and cut them into diagonal slices. Peel and finely dice onions. Heat 2 tablespoons of oil in a pot and fry the onions in it. Season with salt, pepper and sugar.
2
Add the carrots and glaze. Deglaze with approx. 200 ml water and let it steam for approx. 8 minutes in an open pot. In the meantime, wash the cutlets, dab dry and cut in half crosswise. Cut a pocket into each cutlet and fill with 1 tablespoon of mustard.
3
Wash the sage and dab dry. Pluck the leaves from the stems. Put approx. 2 sage leaves in each cutlet. Season with salt and pepper. Heat the remaining oil in a frying pan and fry the cutlets in it on both sides at medium heat for about 5 minutes.
4
Add the remaining sage shortly before the end of the cooking time. Roast pine nuts at medium heat in a pan without fat until light brown. Stir the balsamic vinegar into the carrots. Arrange carrots and cutlets with sage on plates, sprinkle with pine nuts and garnish with parsley.
5
Baguette tastes good with it.