Ingredients for 4 servings:
260 g red onions
4 tablespoons olive oil
1 tsp sugar
2 tsp thyme leaves
100 ml port wine
4 lettuce leaves
2 tbsp soft butter
1 tsp coriander seeds
coarse pepper
4 pork cutlets á 100g
1 egg
40 g wheat flour
50 g breadcrumbs
4 slices of sturdy farmhouse bread
salt
pepper
Preparation:
1. Peel the onions, quarter them and cut them into fine slices. Heat 2 tablespoons of oil, fry onions in it. Add sugar, 1 tsp thyme and port wine. Stir occasionally and cook until the liquid is greatly reduced.
2. Wash lettuce leaves and pat dry. Briefly roast the coriander in a pan without fat. Reduce in a mortar and mix with butter. Stir in coarse pepper.
3. Salt and pepper the cutlets and roll them in the wheat flour. Then pull through the whisked egg and press lightly in the breadcrumbs. Heat the remaining oil and fry the cutlets over medium heat for about 2-3 minutes on each side until golden brown.
4. Spread bread with coriander butter, cover with lettuce leaves, place onions (except for 2 spoonfuls) on top. Place cutlets on top and top with thyme and remaining onions.
Preparation time approx. 30 minutes
Nutritional values per serving approx.:
Calories: 491
joules: 2054
Protein: 29,5 g
Fat: 25,8 g
Carbohydrates: 29 g
(FoodCentrale by ddp images)
