Sage cutlet with glazed carrots

Name: Sage cutlet with glazed carrots
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 600 g Carrots; 2 medium-sized onions; 2-3 TABLESPOONS Oil; 7-10 Tbsp salt, pepper, 1-2 tsp sugar; 4 Pork cutlet (approx. 150 g each); 4-6 Stem(s) Sage; 8 crossed out. Tsp grainy mustard; 2 TABLESPOONS Pine nuts; 7-10 Tbsp or almond slivers; 3 TABLESPOONS Balsamic vinegar; 7-10 Tbsp Parsley z. Garnish

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

600 g Carrots
2 medium-sized onions
2-3 TABLESPOONS Oil
7-10 Tbsp salt, pepper, 1-2 tsp sugar
4 Pork cutlet (approx. 150 g each)
4-6 Stem(s) Sage
8 crossed out. Tsp grainy mustard
2 TABLESPOONS Pine nuts
7-10 Tbsp or almond slivers
3 TABLESPOONS Balsamic vinegar
7-10 Tbsp Parsley z. Garnish

Directions

1
Peel and wash the carrots and cut them into diagonal slices. Peel and chop the onions. Fry in 1 tbsp. hot oil. Season with salt, pepper and sugar. Add carrots and glaze while turning. Deglaze with 1/8 l water. Bring to the boil, cover and stew for 8-10 minutes
2
Wash the meat, pat dry and cut in half crosswise. Cut a pocket into each cutlet. Wash the sage and remove the leaves. Fill 1 tsp. mustard and 2 sage leaves into each cutlet
3
Roast the seeds in a pan without fat until golden brown, remove. Heat 1-2 tablespoons of oil. Fry the escalopes for 3-4 minutes on each side. Shortly before the end of the frying time, add the rest of the sage and fry with it. Season with salt and pepper
4
Season carrots with salt, pepper and vinegar. Arrange everything, sprinkle with seeds and garnish. If necessary, dissolve the roast with a little water and drizzle over the meat. Served with: baguette