Boneless pork cutlets in a delicious cream sauce with selected herbs.
For each content of bag (1.48 oz) is needed:
- 3 boneless pork cutlets (each 5.3 oz)
- 1.69 fl.oz Heavy whipping cream
- 2 tbsp. of pure sunflower oil
- 8.45 fl.oz of water
And so easy is it with the preparation:
- Wash the cutlets and pat dry.
- (Optional: Wash the red bell pepper, remove the seeds and white inner skins and cut into strips, clean and wash the spring onions and cut into rings. Chop coarsely the cashews.)
- Heat the sunflower oil in a pan. Fry the cutlets therein, remove the cutlets and keep warm. (Optional: Put the bell pepper and the spring onions in the pan and fry for about 4 minutes.)
- Pour in water and the liquid cream and bring to a boil. Stir in the content of the bag and boil up. Add the cutlets back into the pan and let get hot. (Optional: Sprinkle the cashews over the cutlets.)
Serve with mashed potatoes or rice.
- Without flavor enhancer as an additive
Servings: 3 servings
Tip: Optionally, 1 red bell pepper, 4 spring onions and 1.76 oz cashews can also be used (cooking steps for that above in brackets). Instead of cashews you can use hazelnuts or almonds.
42g / 1.48 oz NET. WT.
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Vegetable oil, modified starch, vegetable fat, iodized salt, rice flour, lactose, milk protein product, maltodextrin, roasted onion powder (2.3%), flavoring, herbs, spices, white wine extract, yeast extract, citric acid, vegetable protein, biologically receptive (wheat protein, salt), emulsifier mono and diglycerides of edible fatty acids.
Traces: eggs, soy, celery, mustard.
Pflanzliches Öl, modifizierte Stärke, pflanzliches Fett, Jodsalz, Reismehl, Milchzucker, Milcheiweißerzeugnis, Maltodextrin, Röstzwiebelpulver (2,3%), Aroma, Kräuter, Gewürze, Weißweinextrakt, Hefeextrakt, pflanzliches Eiweiß, biologisch aufgeschlossen (Weizeneiweiß, Salz), Säuerungsmittel Citronensäure, Emulgator Mono- und Diglyceride von Speisefettsäuren.
Spuren: Eier, Soja, Sellerie, Senf.