Name: Pork escalope in sour cream sauce
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Pork - 800 gram; Bulb onions - 2 PC.; Sour cream - 3 tbsp; Butter - 1 tbsp; Vegetable oil - 1 tbsp; Salt - 1/2 Tsp; Spice - 1/2 Tsp

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Pork escalope in sour cream sauce

1. Pork - 800 gram

2. Bulb onions - 2 PC.

3. Sour cream - 3 tbsp

4. Butter - 1 tbsp

5. Vegetable oil - 1 tbsp

6. Salt - 1/2 Tsp

7. Spice - 1/2 Tsp

How to cook deliciously - Pork escalope in sour cream sauce

1. Stage

Portion the pork meat across the fibers with a thickness of 1-1.5 cm. Salt, season with lamb spice, baste.

2. Stage

Grate the onion on a coarse grater. Mix it with the chopped meat so that the onion sauce spreads over the whole mass of escalopes. Put it in the refrigerator for 4 hours, overnight.

1. Stage. Pork escalope in sour cream sauce: Grate the onion on a coarse grater. Mix it with the chopped meat so that the onion sauce spreads over the whole mass of escalopes. Put it in the refrigerator for 4 hours, overnight.

3. Stage

Fry the escalopes in butter with the addition of sunflower oil without onion on each side for about 3-4 minutes until golden pink. It is better to take a pan with a thick bottom, so the pork heats better and does not burn. You can serve the meat immediately without the sour cream sauce! Ready escalopes are served with simple and complex garnishes.

1. Stage. Pork escalope in sour cream sauce: Fry the escalopes in butter with the addition of sunflower oil without onion on each side for about 3-4 minutes until golden pink. It is better to take a pan with a thick bottom, so the pork heats better and does not burn. You can serve the meat immediately without the sour cream sauce! Ready escalopes are served with simple and complex garnishes.

4. Stage

For the sauce, separately saute the onion in which the meat was marinated, add sour cream, salt and do not bring to a boil. If you cook in advance, put the escalopes in a saucepan and pour the ready sauce over them. This way they retain their juiciness. Bon appetit!