Pork and Cheese Escalopes

fast.cook's picture

Jan. 10, 2012

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
Servings: 4

Nutrition Facts

Serving size

Calories 386Calories from Fat 261

 % Daily Value*

Total Fat 30 g46.2%

Saturated Fat 17 g85%

Trans Fat 0 g

Cholesterol

Sodium 615 mg25.63%

Total Carbohydrates 16 g5.3%

Dietary Fiber 1 g4%

Sugars 1 g

Protein 15 g30%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet