Cutlets with an onion crust

Total time: 40m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 536 Kcal, 40g Protein, 11g Carbohydrates, 35g Fat


  • 4 pork chop (approx. 200 g each)
  • 0.25 tsp salt
  • a little pepper
  • 2 tbsp white flour
  • 2 fresh egg yolks
  • 50 g shallot, finely chopped
  • 2 tsp medium-hot mustard
  • 1.5 tbsp grated Sbrinz
  • 3 tbsp breadcrumbs
  • clarified butter for frying
  • 1 dl white wine
  • 1 tsp lemon juice
  • 1.5 dl single cream for sauces
  • 1 dl meat bouillon
  • 2 tbsp chives, finely chopped
  • salt and pepper to taste

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  • Pre-heat the oven to 60°C. Preheat the platter and 4 plates. Season the meat, coat both sides with the flour and then shake off the excess. Thoroughly mix the egg yolk and mustard. Generously coat each side of the meat with the mixture. Mix the shallots, breadcrumbs and Sbrinz cheese, season with salt. Divide the mixture on top, press down. Heat the clarified butter in a non-stick frying pan. Reduce the heat. Fry the cutlets in batches over a low heat, onion side down, for approx. 8 mins. Turn the meat, finish cooking over a medium heat for approx. 8 mins. Remove and keep warm on the warmed platter. Pour the wine into the same pan and scrape to loosen browned bits. Add the stock and bring to the boil. Reduce the liquid to 150 ml. Stir in the cream, bring to the boil, season. Arrange the cutlets with the sauce and scatter over the chives.
  • Serve with:


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