Pork cutlets in fennel sauce and capers - Detailed recipes with photos.

This recipe uses natural pork cutlets in the form of a loin without bone, sliced by steaks. That they turned out tender and juicy, cut the pork into thick pieces, salt and fry liberally on both sides until golden brown. BUT then the cutlets are cooked in a tomato sauce with aromatic fennel and capers, which will give it a pleasant astringency. Serve the pork with any garnish to taste by watering abundantly amazing sauce. Nutrition value per serving: (4 total) Calories 350, total fat 17.5 g., Saturated fat g., Proteins 24 g., Carbohydrates 22 g., Fiber, cholesterol mg., Sodium mg., Sugar g. Time: 45min Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

1/4 Art. olive oil
4 natural pork cutlets without bones 5 cm thick., only 1 kg.
3/4 tsp salt + extra for meat
3/4 tsp ground black pepper + additionally for meat
2 fennel roots with herbs, thinly sliced (approximately 220 gr. or 2 tbsp.)
2 large shallots, finely chopped
1/3 Art. chopped parsley + 1/3 tbsp.
0.5 tbsp. white wine
1 can (800 gr.) Canned chopped tomatoes, together with juices
Zest of half a lemon
2 tbsp. l capers

Recipes with similar ingredients: pork loin, pork, fennel onion, shallots, parsley, white wine, tomato pulp, lemon zest, capers

Recipe preparation:

In a large pan with a thick bottom over high heat, heat olive oil. Sprinkle pork patties with salt and pepper. Put put them in a pan and fry for about 4 minutes on each side. Put the meat out of the pan and cover with foil.
Add fennel, shallots, and 1/3 tbsp. To the pan. parsley and fry over medium heat until vegetables are cooked, about 5 minutes. Add the wine. With a wooden spoon, scrape off the adhering pieces from the bottom of the pan. Add the tomatoes and mix. Put pork back into the pan, placing cutlets between fennel and tomatoes so that they are mostly immersed in liquid. Cook until fennel is soft and pork completely ready, 12-15 minutes.
Put the pork on a serving platter. To finish cooking the sauce, add the remaining zest of lemon in the pan 1/3 Art. parsley, capers and 3/4 tsp. salt and pepper. Shuffle to connect everything. Drizzle pork and immediately serve.