Pork Cutlets with Orange Sauce
Pork cutlets fried in butter and flambƩed with cognac, then simmered with carrot and finished in a blended orange sauce with white wine. Serves 4.
ā±ļø Prep: 20 minš³ Cook: 40 min
Nutritionper 100 gāŗ
180
Calories
18g
Protein
5g
Carbs
9g
Fat
Ingredients
| 4 cutlets | pork meat | |
| 1 | carrot | |
| 1 tbsp | 15 ml | butter |
| 30 ml | cognac | |
| 60 ml | white wine | |
| 1 tea cup | 220 ml | broth (from boiled meat) |
| 2 | oranges | |
| ā | black pepper | |
| ā | salt | |
| 2 tbsp | 30 ml | parsley, chopped |
Instructions
Prep 20 min. Cook 40 min. Total 60 min. Serves 4.
- Debone the pork cutlets, salt them well and fry them in the heated butter.
- Pour the cognac over them and flambƩ. Add a little broth, the grated carrot and spices to taste.
- Leave to simmer for about 10 minutes and add the wine together with a piece of orange peel. After 2-3 minutes remove the peel and take out the meat.
- Add the well-squeezed orange juice to the sauce. Blend the resulting sauce. Serve the pork drizzled with the orange sauce and a slice of orange.