Breaded Pork Steaks Tenderloin in Mushroom Sauce Venetian Pork
Kotlety
Wieprzowe (4)
- like my mother used to make!
This recipe is extremely simple, but the association between the breaded
pork and the nice garlickiness makes it special. I like these steaks
(don't use chops with bone still in) with potatoes and peas.
4 pork steaks, total
about 500g or as big as you'd like to eat
2 cloves garlic
2 eggs
5 tbsp flour
5 tbsp breadcrumbs
salt
pepper
butter for frying
Beat the eggs in a large shallow bowl with a good pinch of salt and pepper.
Put the flour and breadcrumbs on two separate large plates. Mash
the garlic in a press, or by chopping and then crushing with a large knife.
Rub the garlic well into each steak, then promptly coat each one with flour
and allow to rest while you heat up a large frying pan. Make sure
the steaks are well-coated, and then cover each one in the beaten egg.
Finally coat the steaks with breadcrumbs and fry in a generous quantity
of butter until golden.
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Sznycel
Wieprzowy w Sosie Grzybowym (2)
tbsp butter
400 g pork tenderloin,
butterflied or cut into steaks
2 small cloves
garlic
small onion
tsp olive oil
250 g mushrooms
75 ml white wine
vegetable or mushroom
stock cube
2 tbsp cream
salt
Pan or skillet fry the pork in the butter to taste, and keep warm.
Meanwhile chop the onion and garlic finely and fry in the oil until softening.
Chop mushrooms finely, add to pan and fry until they begin to sweat.
Add stock cube and wine, and reduce well over a medium heat. Add
cream and reduce further if desired. Season with pepper - it's unlikely
to need much salt - and serve the pork on top of the sauce if the meat
looks pretty and golden. Good with small roast potatoes and steamed
broccoli florets.
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4 tsp oil
2 tbsp butter
1000 g fillet pork
2 large onions
2 large bell peppers,
red and green
2 large tomatoes
1 clove garlic
250 ml red wine
1 beef stock cube
1 tsp grated lemon
zest
1 tbsp tomato puree
concentrate
150 g button mushrooms
1 tbsp flour
salt
pepper
400 g taliatelle
verdi
Chop onions very finely and colour in the fats with the diced pork. Next add, sequentially, peppers cut into strips, chopped garlic, chopped tomatoes, and about half of the wine. Cook gently until the pork is becoming tender, gradually adding most of the remaining wine, stock and, towards the end, the mushrooms. Meanwhile start to prepare the water for the pasta. When the pork is almost ready, stir the remaining ingredients into the last of the wine and stir into the sauce, cooking it until it thickens slightly. Let stand while the tagliatelle cooks. Season the sauce and serve with the pasta.