Tyrolian Pork Cutlet

4 pork cutlets
1 small onion
250 g mushrooms
100 g bacon
4 pieces of cheese toast
4 cloves garlic
250 ml white wine
500 ml beef stock (cube)
salt, barbecue spice, flour, oil

 

 
     

1

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3

 
             
 

 Chop onion finley.

  

Dice the mushrooms . . .

  

. . . and bacon.

  
             

4 

5

6

 
             
 

Sauté onion. . .

  

. . . add mushrooms and bacon, fry briefly.

  

Pound cutlet. . .

  
             

7

8

9  
 

. . . season with salt, garlic, and grill seasoning.

  

Cover cutlets with the mushroom bacon mixture and a slice of cheese . . .

  

. . . fold them and close with toothpicks.

  
             
10

11

12

 
 

The filled cutlets cover on both sides with flour . . .

 

. . . and fry in oil on both sides.

  

 Deglaze drippings with white wine, pour on soup and season with salt.

  
             
 

 

13

     
     

The cutlets simmer about 10 minutes.

      
             
 

Side dish: rice

  
             
   
   
             
             
     

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