Breaded escalope, tomato sauce with mushrooms

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Breaded escalope, tomato sauce with mushrooms

Breaded escalope, tomato sauce with mushrooms

Number of people

4 pork or veal cutlets

250 g button mushroom

1 can of crushed tomato

10 cl red port wine

1/2 cube of meat broth dissolved in 20cl of hot water

Garlic powder



1 pinch of cayenne pepper

3 tablespoons of liquid cream

1 egg


Olive oil

Cooking time: 30 min
Step 1
Bread the escalopes (breadcrumbs + 1 egg) beforehand.
Step 2
In a non-stick frying pan, drizzle with olive oil and cook the cutlets over medium heat.
Step 3
Meanwhile, prepare the sauce:
Step 4
Wash the mushrooms and cut them into thin slices.
Step 5
Fry them in a frying pan with a little butter, garlic, basil, oregano, chilli, salt, pepper.
Step 6
Then add the crushed tomatoes, meat broth and port.
Step 7
Simmer the sauce for 20m over low heat.
Step 8
When the meat is cooked, place it in a dish.
Step 9
At the end of simmering the sauce, add the crème fraiche and let it thicken a little.
Step 10
Then coat the cutlets with the sauce.
I add my grain of salt

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