| Cook Time | 40 minutes |
| Servings |
Ingredients
Filling:
- 250 gram Champignons
- 2 tablespoons Sour cream
- 1 piece Onion
- 1 tablespoon Flour wheat / Flour
- 1 tablespoon Butter
- 1 tablespoon Vegetable oil
- Salt to taste
- Black pepper to taste
Breading:
- 1 kg Pork
- 6 tablespoons Bread crumbs
- 3 tablespoons Sesame seeds
- 3 tablespoons Poppy seeds
- 6 tablespoons Flour wheat / Flour
- 3 pieces Chicken eggs
- 3 tablespoons Vegetable oil
- Salt to taste
Ingredients
Filling:
Breading:
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Instructions
- Cut the onion and mushrooms into small pieces.
- Fry in a mixture of vegetable and butter.
- Peel the carbonade from the fat and cut into pieces about 2 cm thick.
- Cut out a pocket in each piece.
- Leave the entrance to the pocket small, so that a teaspoon fits.
- Mix sour cream with flour, salt and pepper.
- Add this mixture to the hot mushrooms.
- The sauce will thicken quickly from the heat of the mushrooms.
- Prepare the breading. Mix the poppy seeds with breadcrumbs in a one-to-one ratio. Do the same with sesame breading. Beat the eggs.
- Put the filling in the incision in the meat with a teaspoon. Roll the meat in flour, egg, sesame breadcrumbs. Then dip the edges again in the egg and roll in poppy breading.
- You should get such a cutlet.
- Fry the meat on both sides in vegetable oil until golden brown.
- Put the fried meat on the grill and send it to the oven for 40 minutes at a low temperature (170 degrees).
- Bon Appetit!
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