Thin pork cutlets in peppery lemon sauce

Name: Thin pork cutlets in peppery lemon sauce
Cook time: 35 min
Total time: 35 min
Yield: 2
Ingredients: 2 Shallots; 1 Lemon; 2 stem(s) Basil; 250 g Broccoli; 100 g Long grain rice; 7-10 Tbsp Salt; 2 (150 g each) Pork escalope; 7-10 Tbsp freshly ground coarse black pepper; 1 TABLESPOON Olive oil; 150 ml Vegetable broth (instant); 1 pinch Sugar

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 2

2 Shallots
1 Lemon
2 stem(s) Basil
250 g Broccoli
100 g Long grain rice
7-10 Tbsp Salt
2 (150 g each) Pork escalope
7-10 Tbsp freshly ground coarse black pepper
1 TABLESPOON Olive oil
150 ml Vegetable broth (instant)
1 pinch Sugar

Directions

1
Peel the shallots and halve or quarter them depending on size. Wash lemon hot and grate dry. Peel the peel into strips with a zest ripper. Halve the lemon and squeeze the juice.
2
Wash basil, shake dry, pluck leaves from the stems and cut into strips. Clean and wash the broccoli and cut the florets from the stalk. Cut the florets into slices. Prepare rice in boiling salted water according to package instructions.
3
Wash the meat, dab dry, cut into 3 pieces and season with salt and pepper. Heat oil, fry meat and shallots for about 4 minutes while turning. Meanwhile bring 100 ml broth to the boil, add broccoli, bring to the boil and cook for about 3 minutes.
4
Remove meat from the pan and keep warm. Add 50 ml stock and lemon juice. Bring to the boil and season to taste with salt, pepper and sugar. Arrange meat, rice and broccoli on plates.
5
Garnish with lemon zests.