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Cutlet in Spicy Tomato and Pepper Sauce

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Cutlet in Spicy Tomato and Pepper Sauce

The perfect cutlet in spicy tomato and pepper sauce recipe with a picture and simple step-by-step instructions.

  • 4 piece Pork chop (mf) fresh
  • 1 a cup Cream
  • Tomato paste concentrated three times as required
  • 1 tbsp Green pepper
  • Ground colored pepper
  • Sea salt from the mill
  • 0,25 liter Vegetable broth
  • 1 tablespoon Food starch
  1. Sear the cutlet. Season with salt and pepper. Take out of the pan.
  1. Deglaze the gravy with the stock, add tomato paste, bring to the boil.
  1. Add the cream, green peppercorns and season with salt and colored pepper from the mill according to heat or taste. Mix in the cornstarch.
  1. Put the chop in the pan, put the lid on, and let it simmer until the chops are hot again.
  1. In the meantime, make the spaetzle. See my cookbook Spätzleteig. Devil steaks with Spätzle
  1. There was also a salad.
Dinner
European
cutlet in spicy tomato and pepper sauce

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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