Pork Escalopes with Young Potatoes and Cream Sauce
Main Dishes • French
Description
Pork escalopes with young potatoes and cream sauce
Ingredients
- New Potatoes 10 oz
- Olive Oil 2 tablespoons
- Escalopes 2 pieces
- Dijon Mustard 1 teaspoon
- Cream 10 fl oz
- Dill 1 tablespoon
- Salt to taste
- Grated Pecorino Pepato Cheese 0 oz
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Cut the potatoes in half and boil in salted water until tender, about 8 minutes.
Step 2
Meanwhile, heat the olive oil in a skillet. Season the pork escalopes with salt and pepper and fry for 4-5 minutes until cooked, turning once. Transfer to a plate and keep warm. Return the skillet to the heat and add the cream and mustard. Reduce the heat and cook for a few minutes until the sauce thickens. Season with salt and pepper, and add the chopped dill.
Step 3
Drain the potatoes and return them to the pot. Mash and add the parmesan and black pepper. Place the potatoes on 2 warm plates and arrange the meat beside them. Drizzle with sauce and serve.
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