Rosemary Pork cutlets with xerocomus mushrooms

OPEN SOURCE FOOD
12Ingredients
75Minutes

Ingredients

US|METRIC
  • 5 kilograms pork (ham or shoulder sliced)
  • 1 tea (spoon of rosemary)
  • 1/2 tea (spoon of tarragon)
  • 1/2 tea (spoon of sage)
  • 2 cloves garlic (minced)
  • 1 onion (cubbed)
  • 1 cup stock
  • 5 oil (spoons of)
  • 250 grams mushrooms (xerocomus)
  • salt
  • pepper
  • mint leaves (for garnish)
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    Directions

    1. 1. Sliced meat beat with meat tenderizer, rub with herbs and garlic, marinate in fridge for at least 1 hour (preferably overnight).
    2. 2. Heat oil in the frying pan, fry cutlets till they turn slightly golden. Separately fry onion and mushrooms. Mix all together in big frying pan, add stock and stew 1 hour till the liquide will be reduced.
    3. 3. Garnish with mint leaves, serve with rosemary baked potatoes.
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