Traditional recipes

Pork escalope with mushrooms

Pork escalope with mushrooms

I beat the slices of pulp like slices, then I gave them flour. I fried them in a pan with oil on both sides, then I took them out and placed them in a yena bowl with a lid to keep them warm. Then I put the chopped mushrooms in the pan in which I fried the pulp, until they start to soften. Towards the end, add the sliced ​​garlic, the wine and let it boil.

When the mushrooms are ready, pour the tomato paste, a little water (if necessary), pepper, salt. Stir and simmer until a more consistent sauce is obtained. At the end I chopped parsley and added it to the food.