PARTY FILLET OF PORK
Kalasfilé
One of the top 5 recipes of the family that has followed us through the years. It's so good it almost makes me hallucinate and I'm not exaggerating. It's extra everything. It might get a Little sticky when the coating wants to stick to the bottom of the pan, so don't use too high heat. Promise me you'll try this one out. You won't regret it.
Serves 4
1 fillet of pork, approx 1 1/3 lbs
1 lb tomatoes
3½ oz strong, ripe, grated cheese, e.g. Cheddar
1.2 cup heavy cream
6 tablespoons mild chili sauce
2 eggs
2 tablespoons Dijon mustard
0.8 cup dried breadcrumbs, preferably unsweetened
salt, White pepper
Cut the meat in ½-inch slices and flavor with salt and pepper. Dip first in beaten egg, then in breadcrumbs mixed with part of the grated cheese. Brown on both sides - this is where it can get sticky. Slice the tomatoes.
Grease an oven-proof pan and alternate meat and tomatoes in a roof-tile pattern. Mix Cream, chili sauce and mustard and put this in the frying pan in which you fried the meat. Let thicken slightly. Pour the mixture over the meat and sprinkle with remaining cheese (of course you use more cheese if needed, be generous!). Put in the oven at 480F for 10 to 15 minutes.
Serve with Hasselback potatoes (if you wish, but they're exceptionally good with this) and a fresh, crisp salad.
Enjoy!
Bella
Kalasfilé
One of the top 5 recipes of the family that has followed us through the years. It's so good it almost makes me hallucinate and I'm not exaggerating. It's extra everything. It might get a Little sticky when the coating wants to stick to the bottom of the pan, so don't use too high heat. Promise me you'll try this one out. You won't regret it.
Serves 4
1 fillet of pork, approx 1 1/3 lbs
1 lb tomatoes
3½ oz strong, ripe, grated cheese, e.g. Cheddar
1.2 cup heavy cream
6 tablespoons mild chili sauce
2 eggs
2 tablespoons Dijon mustard
0.8 cup dried breadcrumbs, preferably unsweetened
salt, White pepper
Cut the meat in ½-inch slices and flavor with salt and pepper. Dip first in beaten egg, then in breadcrumbs mixed with part of the grated cheese. Brown on both sides - this is where it can get sticky. Slice the tomatoes.
Grease an oven-proof pan and alternate meat and tomatoes in a roof-tile pattern. Mix Cream, chili sauce and mustard and put this in the frying pan in which you fried the meat. Let thicken slightly. Pour the mixture over the meat and sprinkle with remaining cheese (of course you use more cheese if needed, be generous!). Put in the oven at 480F for 10 to 15 minutes.
Serve with Hasselback potatoes (if you wish, but they're exceptionally good with this) and a fresh, crisp salad.
Enjoy!
Bella
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