Ingredients

How to make it

  • FOR THE PORK: Pound the pork with a meat mallet until they are fairly thin. Season the flour with the salt and pepper and use it to completely coat each piece of the pork. Dip them in the eggwash and at last into the bread crumbs. Fry them in butter (of course) until they are nicely browned and cooked throughout.
  • FOR THE SAUCE: Cut the mushrooms into quarters. Chop the scallions medium and peel and roughly chop the tomatoes. The herbs should be chopped fairly small.
  • Heat a large thick bottomed sauce pan until it squeals like a stuck pig and add the mushrooms. Cook them dry for about a minute and then add enough olive oil to start a sauté. Cook 2 minutes more and then add the scallions. Cook again for 2 minutes toss in the garlic, count to 7 and then splash it with the cognac.
  • Add the tomatoes and cook further a few minutes before adding the stock, wine and demi-glaze. Mix in the herbs and reduce it by 1/4.
  • Thicken it with the roux and season with the salt and pepper. Cook even yet 15 minutes more and finish by swirling in the softened butter.
  • SERVE: simply with some roasted potatoes.

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  • MistressMaddie 4 years ago
    MMM cant wait to make this for German night at my house :D Getting back in touch with my roots lately and this will hit the spot... Ty.
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