Cutlets with an onion crust

Cutlets with an onion crust

Total: 40 Min. | Active: 40 Min.
Nutritional value / people: 536 kcal
, Fat: 35 g
, Carbohydrate: 11 g
, Protein: 40 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

4 pork chops (each approx. 200 g)
1 tsp salt
a little pepper
2 tbsp white flour
2 fresh egg yolks
2 tsp medium-hot mustard
50 g shallots, finely chopped
3 tbsp breadcrumbs
1 ½ tbsp grated Sbrinz
¼ tsp salt
clarified butter for frying
1 dl white wine
1 dl meat bouillon
1 ½ dl single cream for sauces
1 tsp lemon juice
2 tbsp chives, finely chopped
salt and pepper to taste
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How it's done

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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.

Good to know
Serve with: Noodles.

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