Cutlet with potato wedges and onion sauce recipe
Cutlet with Potato Wedges and Onion Sauce recipe
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|800 g||potatoes, waxy variety|
|4||pork cutlets, approx. 120g each|
|100 g||single cream|
|salt and pepper|
|1 tsp||balsamic vinegar|
Peel the potatoes and cut into thin wedges. In a skillet heat 2 tablespoons of oil and sauté the potato wedges. Cover the skillet and cook the potatoes over medium heat for approximately 20 minutes or until done.
Preheat the oven to 80°C.
In a second skillet, heat the remaining oil and sear the cutlets from both sides until golden brown. Take the cutlets out of the skillet and place them on a plate into the oven.
Peel the Spanish onions, halve and cut into rings. In the dripping of the cutlets, cook the onions covered over medium heat for 10 minutes. Add the single cream and season with balsamic vinegar, salt and pepper.
Season the potato wedges with salt, pepper and paprika. Serve with the cutlets and the onion sauce.
ca. 10 min
Cooking / Baking Time:
ca. 35 min
Grade of difficulty:
Calories per portion:
Reference: Cutlet with potato wedges and onion sauce recipe
Recipe type: xarchivex
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