The way of preparing this piquant taste and interesting colour cutlets is fast and simple. If you add the champignon sauce to them, you will have a rich meal in a very short time.
Ingredients for 4 persons
| 750 g | pork cutlets |
|---|---|
| by wish | salt |
| 4 tablespoons | sunflower-oil |
| 2 tablespoons | flour |
| a bit | ground red pepper - paprika |
Preparation of cutlets
Wash the cutlets and leave them to get dry for a few minutes.
Salt both sides of every cutlet and strew them over with paprika, after that.
Every cutlet coat in flour [im]individually [/im] and shake it to fall off the evident excess of flour.
The excess of flour will create the crumbles during the frying and that's why you have to [im]shake [/im] the cutlets well before you put them into a frying pan.
Put the cutlets into a plate and all you need to do now is to get them fried.
Frying of cutlets
Pour oil into a frying pan and warm it up at a high temperature until you feel the smell of oil.
Put the cutlets into the frying pan slowly, lower the temperature and fry each side of the cutlets for 3 minutes. The flour will slowly vanish during the frying and the cutlets will become red like the ones in the photo.
Take out the cutlets from the frying pan and put them into some warm place. When you finish the frying of the last cutlet, you are moving to the preparation of the champignon sauce.
Preparation of champignon sauce
Champignon sauce (the recipe with photos)
Bon Appetit!
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