Good German Food
24 3 ounce pork cutlets
cut from boneles center cut pork loin
flatten between wax paper
MUSTARD BEER SAUCE:
Combine shallots and beer and bring to a boil.
Cook at a medium heat until reduced by half
Add the chicken stock and reduce by half
add the cream and reduce until the sauce has the right consistency.
Not too thin, creamy
Stir in the mustard, and mustard seeds and simmer for 5 minutes
PREPERATION OF PORK CUTLETS:
After flattening the pork cutlets season with salt and pepper,
Tip the cutlets one at a time in flour, egg wash, and bread crumb mix.
(mix bread crumbs with walnuts, cinnamon, white pepper, and parsley)
Bat bread crumbs on the cutlets and shake loose excess bread crumbs.
Heat oil in frying pan ( one inch ) and fry the cutlets a few at a time.
Fry gold brown on both sides, remove from oil and keep warm until serving time.
SERVING:
Place 2 large tablespoon of sauce in each plate.
Set 2 cutlets per serving on top of sauce and serve with red cabbage and spaetzle
From Rudi Lechner's
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (217g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 690 | ||
Calories from Fat: 529 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 58.7g | 78 % | |
Saturated Fat 21.1g | 106 % | |
Monounsaturated Fat 27.2g | ||
Polyunsanturated Fat 7.3g | ||
Cholesterol 100.8mg | 31 % | |
Sodium 695.8mg | 24 % | |
Potassium 265.3mg | 7 % | |
Total Carbohydrate 27.1g | 8 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 25.4g | ||
Protein 12.5g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 690
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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