Breaded Pork Sandwiches with Peppers and Remoulade

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Breaded Pork Sandwiches with Peppers and Remoulade
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Health Score:
7,6 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation

Ingredients

for
4
For the remoulade
100 grams Pickled cucumber (with 2 tablespoons pickle brine)
1 shallot
250 grams Mayonnaise
2 Tbsps freshly chopped Tarragon
2 Tbsps freshly chopped parsley
1 Tbsp sharp Mustard
lemon juice
salt
freshly ground peppers
For the sandwiches
4 leaves Loose leaf lettuce
4 leaves Iceberg lettuce
4 Pork cutlets (each around 160 grams) (approximately 6 ounces)
salt
freshly ground peppers
100 grams Pastry flour
1 egg
150 grams breadcrumbs
2 Tbsps clarified butter
1 Red Bell pepper
1 yellow Bell pepper
1 green Bell pepper
4 White rolls
How healthy are the main ingredients?
MayonnaiseMustardTarragonparsleyshallotsalt

Preparation steps

1.

For the remoulade: Finely chop the pickles. Peel the shallot and finely chop. Stir the mayonnaise, brine, herbs and mustard together then mix in the pickles and shallot. Season with lemon juice, salt and pepper.

2.

For the sandwiches: Rinse the lettuce, spin dry and cut into thin strips.

3.

Rinse the cutlets, pat dry, flatten slightly with a meat mallet and season with salt and pepper. Lightly coat in flour, dip in beaten egg then coat in breadcrumbs, pressing the breadcrumbs in firmly. Sauté in butter until golden brown on both sides. 

4.

Rinse the peppers, cut in half, remove the seeds and pith and cut into small cubes. Cut the bread in half, spread the buns with remoulade and sandwich together with the lettuce, diced peppers and the breaded pork cutlets. Serve immediately.