Rosemary Pork cutlets with xerocomus mushrooms Recipe
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Ingredients
- 0,5 kg of pork (ham or shoulder) sliced
- 1 tea spoon of rosemary
- half tea spoon of tarragon
- half tea spoon of sage
- 2 cloves of garlic, minced
- 1 onion, cubbed
- 1 cup of stock
- 5 spoons of oil
- 250 grams of xerocomus mushrooms
- salt and pepper
- mint leaves for garnish
How to make Rosemary Pork cutlets with xerocomus mushrooms
- Sliced meat beat with meat tenderizer, rub with herbs and garlic, marinate in fridge for at least 1 hour (preferably overnight).
- 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.
- Garnish with mint leaves, serve with rosemary baked potatoes.
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