2 pork escalopes
1 tbsp flour + extra for rolling
150 g fresh mushrooms
250 ml broth of mushrooms (or zelechukov)
2 tbsp white balsamic vinegar
olive oil (sunflower oil)
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Sprinkle schnitzel (pre-dried) with salt and pepper and roll lightly in flour. Fry in heated olive oil (sunflower oil) for about 3-4 minutes on each side. Remove and keep warm. Remove excess fat from the pan and leave 1 tbsp Add in the pan cut into julienne mushrooms and stir well to knock down all the particles of frying. Add 2 tbsp balsamic vinegar and mushrooms stew until the liquid is evaporated and mushrooms are ready. Fuzzy flour mushroom broth and add to the pan. Stir, season to taste with salt, pepper and a little garlic powder (optional) and cook until the sauce thickens. Serve cutlets, flights sauce and sprinkled with a little chopped parsley.