Description
I got the mushrooms, a little but great. Soup to start was a pity, with potatoes to fry-a little. And the pork slice was also insufficient. Kind of neither there nor here. But all together it was delicious and even elegant, and quite enough for a nice romantic dinner.
Ingredients
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Pork
400 g
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Boletus
10 piece
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Mashed potatoes
4 Tbsp
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Bread crumbs
2 Tbsp
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Black pepper
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Chicken egg
1 piece
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Corn flour
1 handful
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Sour cream
1 Tbsp
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Vegetable oil
3 Tbsp
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Dry white wine
100 ml
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Salt
Cooking
Boletus clean. Remove the skin from the cap, carefully scrape legs. Wipe with a damp towel, do not wash.
Cut into slices, separate the legs from hats. Fry in minimum of oil, first the legs, then add hats and cook, stirring, until it will turn brown.
Cool mushrooms, add mashed potatoes, chopped breadcrumbs, sour cream. Salt and pepper to taste, mix well.
Meat wash, dry and cut into slices with a thickness of 3 cm. Cut into pieces of a book and a little beat from all sides –or treated with tenderizers. Pepper.
Stuff the meat, wrap the edges, giving the medallions ideally be a circular shape, but the piece was not very correct, so the form of pies.
Beat the egg with the salt and pepper with a fork. Dip medallions in egg and pyrovate in corn flour.
Fry on medium heat until Golden brown on all sides including the edge, making sure the filling doesn't fall out. I roasted in a small frying pan, and after the first batch, the oil had to change.
To shift the medallions sauteed in another pan or clear the same from the oil with the flour. Pour in the wine and cook the medallions for 4-5 minutes on each side over medium heat. Remove and let stand under foil or a lid for 5 minutes.
To lay the medallions, garnirovat fried tomatoes, with a glass of white wine.
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