Pork Scallops Polish Style
|Pork scallops||1 1⁄4 Pound, pounded flat (8 Pork Scallops, About 2/3 Kilogram)|
|Flour||1⁄2 Cup (8 tbs)|
|Chopped fresh parsley||1 Tablespoon|
|For beer sauce|
|Beer||2 Cup (32 tbs)|
|Parsley root||1 , julienned or coarsely grated (Hamburg Parsley Root)|
|Onion||1 , thinly sliced|
|Beet||1 , julienned or coarsely grated|
|Carrot||1 , julienned or coarsely grated|
|Celery rib||1 , thinly sliced|
|Sliced fresh mushrooms||3⁄4 Cup (12 tbs)|
|Pureed tomato||1⁄4 Cup (4 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Raisins||2 Tablespoon, soaked in warm water for 10 minutes and drained|
|Pitted prunes||1⁄2 Cup (8 tbs), soaked in warm water for 10 minutes and drained|
|Strained fresh lemon juice||3 Tablespoon|
|Apple||1 , peeled, cored and chopped|
|For fried bread|
|White bread slices||4 Large (Homemade-Style)|
|Milk||1⁄2 Cup (8 tbs)|
|Egg||1 , lightly beaten|
Dust the pork scallops with salt and flour, heat the lard in a skillet over high heat and fry the scallops until they are brown on both sides.
Drain the slices on paper towels.
To make the sauce, heat the lard and add the vegetables.
Cook over medium heat until the vegetables are soft, then add the beer, the pureed tomato mixed with the sour cream, and the raisins.
Reserve some of the prunes for garnish, and add the rest to the sauce with the herb bouquet, lemon juice, and a little salt and pepper.
Stir in the fried pork scallops, and stew over low heat until the meat is very tender, about 30 minutes.
About 10 minutes before the end of the cooking time, add the apple pieces.
To make the fried-bread garnish, dip the bread slices in the milk and then in the egg.
Heat the butter and fry the slices until they are golden.
To serve, arrange the pork on the fried-bread slices.
Discard the bouquet of seasonings and pour the sauce over the scallops.
Sprinkle the scallops with chopped parsley and garnish them with the reserved prunes.