Pork Fillet in Egg Coat with Napkin Dumplings
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 pork fillet (s), divided into 4 equal pieces
- 2 egg (s)
- salt and pepper
- Flour, for dusting
- Olive oil, and butter for frying
- 200 ml cream
- 100 ml chicken broth
Print Recipe
Pin Recipe Instructions
- Divide the fillet into 4 pieces and cut into schnitzel, carefully plate under the foil with the plating iron. Salt, pepper and turn in flour, then dip well in the beaten eggs.
- Lightly heat the olive oil and butter in a pan, insert the schnitzel, fry for about 4 minutes at not too high a heat, then turn over and fry again for 2-3 minutes. Remove from the pan and let rest in the warm oven.
- In the pan, add a little flour, about 1 teaspoon, no more, pour the chicken stock, simmer once and add the cream, reduce well so that a nice sauce is created. Season to taste with salt and pepper.
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