Pork Escalope in Creamy Veal & Mushroom Jus
with potato rounds & cucumber saladCalories
:
708 kcalProtein
:
36.1g proteinDifficulty
:
EasyFamily
High Protein
-30% carbs
Allergens:
- Selderij
- Melk (inclusief lactose)
- Selderij
- Soja
- Tarwe
- Gluten
- Melk (inclusief lactose)
- Mosterd
- May contain traces of allergens
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
30 g
Veal jus
(Contains: Selderij)
125 g
Mushrooms
½ piece
Onion
1 piece
Pork escalope
(Contains: Selderij, Soja, Tarwe, Gluten, Melk (inclusief lactose), Mosterd, May contain traces of allergens)
75 g
Cooking cream
(Contains: Melk (inclusief lactose))
200 g
Potato rounds
½ sachet(s)
Dried oregano
½ piece
Garlic
½ piece
Persian cucumber
Not included in your delivery
½ tablespoon
Sunflower oil
1 tablespoon
[Plant-based] butter
1.5 teaspoon
Mustard
½ tablespoon
Extra virgin olive oil
½ tablespoon
Red wine vinegar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2962 kJ
Calories708 kcal
Fat39.7 g
Saturated Fat18.5 g
Carbohydrate49.4 g
Sugar8.4 g
Dietary Fiber8.3 g
Protein36.1 g
Salt1.1 g
Potassium653.7 mg
Calcium30.3 mg
Iron1.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Aluminum Foil
•Salad Bowl
Cooking Steps
1
- Take the pork out of the fridge.
- Heat a drizzle of sunflower oil in a frying pan over medium-high heat. Fry the potatoes for 14 - 15 minutes, or until golden-brown.
- Slice the mushrooms.
- Melt a knob of butter in a frying pan over medium-high heat. Fry the pork with the mushrooms for 8 minutes until evenly browned, turning regularly.
2
- Chop the onion and crush or mince the garlic.
- Remove the pork from the pan and set aside under aluminum foil.
- Stir a knob of butter into the mushrooms, then add the garlic and half of the onion (see Tip). Fry for 1 - 2 minutes.
Tip: the rest of the onion will be served raw, but if preferred you can fry all of it here instead.
3
- Deglaze with the veal jus, then stir in the cream and half of the mustard. Season to taste with salt and pepper, then allow to reduce for 2 minutes.
- Transfer the pork to the sauce and cook for 1 minute.
- In a salad bowl, combine the extra virgin olive oil with the red wine vinegar, the oregano and the rest of the mustard. Season to taste with salt and pepper.
4
- Slice the cucumber into crescents.
- Add the cucumber and the rest of the onion to the salad bowl, then toss well to combine with the dressing.
- Serve the pork on plates and top with the creamy veal jus.
- Serve the potatoes and the salad alongside.
