Pork Escalope with Mushrooms

For the pork cutlets with mushrooms, lightly pound meat. Cut a few times at the edges. Salt and dip one side in flour.

Heat 50 g butter in pan, place one piece of meat at a time in hot fat with flour side down. Then brown on both sides. Remove cutlets and place in a casserole dish.

Pour 60-70 ml of water over grate products, stir and bring to a boil. Then pour over the cutlets. Repeat until all the cutlets are fried.

Wash, clean and slice the mushrooms and fry them in the rest. Add a little water, bring to a good boil, pour over the cutlets and steam until the meat is tender.

Knead the remaining butter and 10 g flour and dissolve in the juice while stirring. Let boil away and stir in parsley.

Pour juice over meat and cover with mushrooms. Serve the pork cutlets with mushrooms while still hot.

Preparation Tip:

The best way to serve pork cutlet with mushrooms is rice.

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