Pork Medallions with Mushroom Sauce
- For the meat
- 6 Pork cutlets (each abput 160 grams)
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 250 grams button Mushroom
- 150 milliliters Beef broth (from a jar)
- 250 grams Whipped cream
- 2 tablespoons scallions
For the spaetzle: knead flour, eggs, 1/2 teaspoon of salt and milk into a smooth dough. Bring salted water to a boil and squeeze spaetzle with a pasta press into water. Cook until they float up to the surface and remove with a slotted spoon. Drain well.
Just before serving, heat butter in a pan and toss spaetzle in it.
For the vegetables: peel carrots and cut into sticks. Rinse broccoli and divide into florets. Blanch vegetables in boiling salted water for about 3 minutes, drain and rinse in cold water, drain again. Heat 2 tablespoons of butter in a pan and saute vegetables until crispy. Season with salt and pepper.
For the meat: rinse meat, pat dry, score crosswise once and season with salt and pepper. Heat oil and butter in a pan and cook meat for about 3 minutes per side. Remove from pan and set aside.
Clean mushrooms, halve and sauter in the same pan. Add cream and broth, simmer for about 5 minutes. Add chives and saute briefly. Add meat to the pan and heat through. Season to taste and transfer pork with sauce to plates. Arrange vegetables and spaetlze next to it and serve immediately.