Traditional recipes

Pork escalope with mushrooms

Pork escalope with mushrooms

Kind of super satisfying, a little different from how I made it. Thanks Anca for the inspiration. The source is here: //retete/escalop-de-porc-cu-ciuperci-23716.html

  • sliced ​​pork leg approx. 9 slices,
  • champignion mushrooms 1 jar, approx. 370 g,
  • 2 tablespoons olive oil,
  • butter about 50 g,
  • semi-dry white wine 100 ml,
  • water approx. 100 ml,
  • 4-5 cloves garlic,
  • bay leaves 1 piece,
  • cream approx. 2 tablespoons
  • white wheat flour 4-5 tbsp,
  • iodized salt,
  • paprika,
  • freshly ground pepper.

Servings: 3

Preparation time: less than 90 minutes

RECIPE PREPARATION Pork escalope with mushrooms:

The slices of meat are beaten with a hammer for schnitzels on both sides. The Philips Multicooker is connected to the power supply, the FRY program is set in the menu, the cooking time is 30 minutes, the butter and 2 tablespoons of olive oil are placed in the appliance bowl, then press the START button. Slices of meat seasoned with salt and pepper, pass through flour, and when the butter has melted, start frying them. Fry lightly until golden on both sides, then take out in a bowl and keep warm until all the pieces of meat are fried. In the remaining oil, lightly fry the garlic, cleaned in the meantime and finely chopped, approx. 2 minutes, then add the mushrooms drained from the canning liquid, leaving to fry for approx. 5 minutes. After soaking, add the semi-fried meat, wine, bay leaf and water to cover the meat. Set the appliance to STEW for 1 hour until the sauce decreases. Towards the end, add the cream mixed with the paprika, let it boil for a few more minutes and turn off the appliance. Serve hot with a garnish of rice, potatoes, nature, puree, pasta or even polenta. Good luck and good luck!