SCHWEINSSCHNITZEL  TIROLER  ART

Pork Escalope Tyrol

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

 

 

Chop onion finely and dice mushrooms and bacon. Heat oil, roast onions, add mushrooms and bacon and roast all some minutes. Flatten each escalope slightly with a rolling pin between some plastic film, spice them with salt, garlic and barbecue spice. Cover with mushroom-bacon mixture and one cheese slice. Furl escalopes and fix them with picks. Cover escalopes on both sides with flour and fry them until completly through. Lift out meat, douse with wine, simmer some minutes, pour in beef stock and season to taste with salt. Add escalopes and let them sit for 10 minutes.

 

       Side Dish: rice, fryed potatoes
     
 

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