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Tomato sauce
30cc vegetable oil
10g butter
1/2 clove garlic, minced
20g bacon, cut into thin strips
50g onion, sliced
30g celery, sliced
50g carrot, cut into thin rectangles
2 Tbsp. flour
2 tomatoes, parboiled, peeled, seeds removed, and chopped
200cc tomato puree
Dash of salt and pepper
800cc bouillon
8 pieces pork fillet (sliced)
Dash of salt and pepper
20g Parmesan cheese, grated Flour
3 eggs, beaten
1 Tbsp. vegetable oil
10g butter
Green beans, boiled and sauteed with butter
1.To make tomato sauce, heat the vegetable oil and butter in a saucepan and stir-fry the garlic, bacon and onion until the onion is tender. Add the carrot and celery and continue stir-frying until the vegetable pieces are all tender.
2.Sprinkle with the flour and stir-fry until the powdery taste is eliminated. Add the tomato, tomato puree and a dash of salt and pepper and bring to a boil quickly over high heat. Pour in the bouillon and cook over low heat for approx. 30 minutes.
3.Pass through a colander and sprinkle with salt and pepper to taste.
4.Cut the strings of the pork and sprinkle with salt and pepper on both sides. Dip first in the grated cheese, then in the flour and finally in the egg. Heat the vegetable oil and butter in a frying pan and fry the pork over medium heat until both sides are golden brown. (Keep in mind that it quickly browns. Turn over as soon as the sizzling sound stops and remove from the heat quickly after the other side is likewise heated.)
5.Pour the tomato sauce on serving dishes and lay the pork over it. Garnish with the sauteed green beans.
30cc vegetable oil
10g butter
1/2 clove garlic, minced
20g bacon, cut into thin strips
50g onion, sliced
30g celery, sliced
50g carrot, cut into thin rectangles
2 Tbsp. flour
2 tomatoes, parboiled, peeled, seeds removed, and chopped
200cc tomato puree
Dash of salt and pepper
800cc bouillon
8 pieces pork fillet (sliced)
Dash of salt and pepper
20g Parmesan cheese, grated Flour
3 eggs, beaten
1 Tbsp. vegetable oil
10g butter
Green beans, boiled and sauteed with butter
1.To make tomato sauce, heat the vegetable oil and butter in a saucepan and stir-fry the garlic, bacon and onion until the onion is tender. Add the carrot and celery and continue stir-frying until the vegetable pieces are all tender.
2.Sprinkle with the flour and stir-fry until the powdery taste is eliminated. Add the tomato, tomato puree and a dash of salt and pepper and bring to a boil quickly over high heat. Pour in the bouillon and cook over low heat for approx. 30 minutes.
3.Pass through a colander and sprinkle with salt and pepper to taste.
4.Cut the strings of the pork and sprinkle with salt and pepper on both sides. Dip first in the grated cheese, then in the flour and finally in the egg. Heat the vegetable oil and butter in a frying pan and fry the pork over medium heat until both sides are golden brown. (Keep in mind that it quickly browns. Turn over as soon as the sizzling sound stops and remove from the heat quickly after the other side is likewise heated.)
5.Pour the tomato sauce on serving dishes and lay the pork over it. Garnish with the sauteed green beans.
