Ingredients
4 cutlets of pork
2 eggs
8 tbsp breadcrumbs
8 tbsp flour
2-3 tbsp vegetable oil
1 cup broth
Bones potion or salted water
1/2 tsp sugar
lemon juice or weak aromatic vinegar
1 piece horseradish
1/2 tbsp raisins
salt
pepper
frying oil
mustard optional
Method
Cleaned and shaped cutlets Crushed by both sides, deep scratches on 2-3 places on the periphery, some salt is sprinkled with pepper and left to rest for ten minutes. Dip in beaten eggs and breadcrumbs and fry on each side 4 minutes. Of fat from frying vegetable oil is added and the mixture fry flour until light yellow color. As cool roux diluted with broth and seasoned with sugar, grated horseradish, previously scalded, lemon juice and mustard, put the raisins and the sauce boil. Withdraw from heat and allow to stand for 15 minutes. The sauce is served in a sauce-boat.
Containers:
Difficulty
Average
Tested
1 user
Source
"La Minutes" Sofia Smolnitska, 1988
Comments
Good recipe many times I used it.