27 May 2024
Breaded cutlet in mushroom coconut sauce lactose-free. - recipe - photo: savoryEmma
Breaded cutlet in mushroom coconut sauce lactose-free.- recipe - photo: savoryEmma

Breaded cutlet in mushroom coconut sauce lactose-free.

110 min. total time

Ingredients for 4 portions

4 pcs Pork Schnitzel
100 g Cantwurst (or Salami)
1 pcs Carrot (large)
10 cm Leek (Porree)
1 pcs Onion (large)
3 tbsp Margarine
1 can Coconut milk
1 tsp Ginger (ground)
1 Pack Mushroom mix (frozen)
1 Pinch Pepper (black)
1 Pinch Salt
1 Cup Flour
4 tbsp White vinegar (or white wine)

“Preparation 1. First, peel and roughly chop the onion. Then peel and grate the carrot. Wash the leek and slice it into 3 millimeter slices. Next, slice the sausage into 3mm slices and then into approximately 1 cm pieces. Flatten the meat to 3-4 mm and then coat it in flour. 2. Fry the meat in margarine and transfer it to a plate. 3. In the same pan with the drippings, add the sausage, onion, leek, carrot, and mushrooms and fry for 2 minutes while stirring constantly. Then, push the vegetables to one side of the pan and deglaze with vinegar or wine, seasoning with salt, pepper, and ginger. Let it simmer for about 80 minutes, stirring occasionally. Finally, mix in the coconut milk and cook for another 10 minutes.”

Nutrition score

kcal
141

fat
1,80 g

protein
8,66 g

carbs
21,91 g

110 min. total time | 10 min. preparation time | 100 min. cook & rest time

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