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Pork And Cheese Escalopes

fast.cook's picture
Ingredients
  Fresh white breadcrumbs 75 Gram
  Cheddar cheese 50 Gram, finely grated
  Beef suet 25 Gram, shredded
  Dried sage 1 Teaspoon
  Salt To Taste
  Freshly ground black pepper To Taste
  Egg 1 , beaten
  Pork escalopes 4 Gram, beaten (4 pieces, 100 gram each)
  Butter/Oil 25 Gram
  White stock/Water and 1/2 chicken stock cube 450 Milliliter
For sauce
  Butter/Margarine 25 Gram
  Flour 25 Gram
  Milk 1 Tablespoon (adjust quantity as needed)
  Cheddar cheese 75 Gram, finely grated
Directions

GETTING READY
1) To prepare stuffing: mix together the breadcrumbs, cheese, suet, sage and salt and pepper.
2) Add egg and bind the mixture properly.
3) Amomg the escalopes, divide the stuffing and spread to the edges.
4) Secure the rolled up escalopes with a string.

MAKING
5) In the cooker, heat the butter or oil, add the escalopes and brown quickly on all sides.
6) Lift escalopes out and drain well.
7) Discard excess butter or oil from the cooker.
8) Stir in the stock or water and stock cube and return to the heat.
9) Stir well to remove any residues from the base of the cooker.
10) Return the escalopes to the cooker with a little salt and pepper.
11) Place the lid to close the cooker, bring to high pressure and cook for 12 minutes.
12) Reduce the pressure quickly.
13) Lift out the escalopes to a warmed serving dish and keep hot, remove the string.
14) Strain the cooking liquid and make up to 450 ml/3/4 pint with the milk from the sauce.
15) In the rinsed cooker, melt the butter or margarine, add the flour and cook for 1 to 2 minutes.
16) Remove from the heat and stir in the liquid gradually.
17) Return to the heat and bring to the boil.
18) Stir constantly and simmer for 1 minute.
19) Remove from the heat, add the cheese, taste the sauce and adjust the seasoning.

SERVING
21) Pour the sauce over the pork and serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Main Dish
Ingredient: 
Pork
Interest: 
Quick
Servings: 
4

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