Inverted pork leg steaks
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ingredients
1 kg pork leg cutlets salt ground black pepper breadcrumbs vegetable oil 4 pcs egg
Sauce:
1 tbsp butter 1 tbsp full fat mustard salt, vegetable seasoning 2 tbsp ketchup ground black pepper 400 ml water
Other ingredients:
3 pcs onion
step
Excellent, juicy oven-baked cutlets, suitable for Sunday lunch:))
1.
Pork cutlets are battered, salted and sprinkled with ground black pepper on both sides. Place in a bag with breadcrumbs and gently press breadcrumbs into each slice.
2.
Beat the eggs with a pinch of salt, dip each schnitzel in the egg and fry fiercely on both sides in a frying pan with hot oil. Place the seared cutlets in the baking dish, side by side, where they will be baked. Cut the onion into thick slices and place on top of the cutlets.
3.
Topping: add butter, salt, seasoning (optional), mustard, ketchup, a little ground black pepper, mix, pour water and let it boil.
4.
Pour the dressing over the cutlets, cover and put in the oven to bake at 220°C for about 10 minutes. Reduce the temperature to 180°C and bake for about 30 minutes. Uncover and bake until tender and golden, if desired.
5.
Serve with boiled potatoes with parsley and cucumber or other vegetable salad. They are delicious, juicy. Enjoy!
