Pork Cutlets with Vegetables
- 4 Pork cutlets
- 4 Tbsps olive oil
- 1 tsp lemon juice
- 1 rosemary (coarsely chopped leaves)
- 75 milliliters dry white wine
- 50 milliliters Vegetable broth
- freshly ground peppers
- Bell pepper (1 red, yellow and green)
- 6 Pearl onion (or very small onions)
- 150 grams small Wild mushroom
- sauce thickener
Pluck the needles from the rosemary and chop finely.
Mix 2 tablespoons of olive oil with the rosemary and season with salt and pepper. Coat the cutlets with it and leave to marinate for about 30 minutes.
Rinse the bell peppers, pat dry, cut in half, remove the seeds and cut the flesh into columns. Peel and halve the onions and trim the mushrooms.
Heat some oil in a pan and fry the cutlets quickly on both sides. Remove, wrap in aluminum foil and keep warm.
Fry the bell peppers, onions and mushrooms slightly in some more oil. They should remain crisp and only lightly colored! Remove the vegetables from the pan and keep warm.
Deglaze the pan with wine and broth. Dissolve the pan juices and then strain through a sieve. Thicken the sauce to taste with gravy.
Place the cutlets, along with any leaked meat juice, back into the sauce. Season with salt and leave for another 5 minutes.
Serve on warmed plates, alongside the vegetables and the sauce.