Stuffed pork schnitzel with corn sauce
easy
45 mins
45 mins
Ingredients
- 1 Carrot
- 1 small zucchini
- 7-10 Tbsp Salt
- 1 Garlic clove
- 1 small chili pepper
- 50 g Bacon
- some stem(s) Thyme
- 4 thin pork cutlets (approx. 150 g each)
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Oil
- 75 ml dry white wine
- 3/8 l clear broth (instant)
- 1 coated Tsp Cornstarch
- 1 jar(s) (212 ml; drained weight 140 g) Vegetable corn
- 1 Boxes Cress
- 7-10 Tbsp wooden skewers
Directions
- 1
Clean and wash the carrot and zucchini. Cut lengthwise into thin strips with a peeler. Blanch the carrots in slightly salted water for about 3 minutes and drain. Peel garlic and cut into thin slices. Wash and clean the chillies and cut into fine rings. Cut breakfast bacon into pieces, drain and remove from a pan until crispy. Wash the thyme. Remove the leaves from the stems, except for something to decorate. Wash the meat, dab dry and season with salt and pepper. Cover with carrots and zucchini slices. Spread half of the bacon and some thyme leaves on top. Fold over the slices of meat and cover with wooden skewers. Heat oil in the bacon fat. Fry the meat for about 10 minutes while turning. Remove meat and keep warm. Add wine and stock to the meat. Whisk cornflour in a little water and boil up in the sauce while stirring. Drain the corn and heat in the sauce. Add remaining bacon, garlic and chili. Season to taste with salt and pepper. Wash the cress, cut it off the bed and add it to the sauce. Arrange cutlets and sauce on a preheated plate. Garnish with remaining thyme. Roast potatoes taste good with it
- 2
Harness: Valkyrie
- 3
Glass: Krömer-Zolnir
Nutrition Facts
350 kcal
10 g
16 g
36 g
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