Description
Pork escalope with tomatoes and cheese in the pan is not a prescription but a lifesaver. If you have scallops, and the need to quickly prepare the country for something tasty, hearty and delicious, cook – will get the most of it.
Ingredients
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Buckwheat
2 pack
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Escalope
4 piece
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Tomato
1 piece
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Cheese
100 g
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Salt
-
Black pepper
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Vegetable oil
2 Tbsp
Cooking
I took for garnish buckwheat "Unground" in the package of TM "Mistral". Prepared quickly and conveniently. Lower the bag with buckwheat in boiling water. Simmer for 20 minutes.
Scallops, rinse and be sure to dry with paper towel.
Each escalope lightly beat off (put in a plastic bag). Salt and pepper to taste.
Take a pan, pour vegetable oil and put on high heat. Put the escalopes and fry for 2 minutes.
While preparing meat, cut into circles tomatoes.
On a medium grater grate any hard cheese.
Quickly flip the scallops and spread them mugs of tomatoes.
Sprinkle with grated cheese.
Cover the pan with a lid and cook for 2 minutes. Then remove pan from heat, let stand 5 minutes until finally cheese is melted.
Escalope with tomatoes and cheese ready.
It's been 20 minutes and garnish cooked buckwheat. Remove the bag and let the water drain out.
Carefully open the bag and put the buckwheat, and scallops on a plate. Serve. Bon appetit!
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