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🍽️ Tender Pork Medallions with Mushroom Cream Sauce and Spaetzle

948 kcal · 30 min · 4 servings

Ingredients

• 6 pork cutlets (approx. 160 g each)
• salt
• pepper
• 0.5 tbsp oil
• 0.5 tbsp butter
• 250 g mushrooms
• 150 ml meat broth (from a jar)
• 250 g whipping cream
• 2 tbsp chive rings
• 200 g flour
• 2 eggs
• 100 ml milk
• 2 tbsp butter
• salt
• 400 g broccoli
• 400 g carrots
• 2 tbsp butter
• salt
• pepper

Instructions

1. 1. Whisk flour, eggs, half a teaspoon of salt, and the milk in a bowl until you have a smooth batter.
2. 2. Bring plenty of salted water to a boil in a large pot.
3. 3. Press the batter into the hot water using a spaetzle press.
4. 4. Cook the spaetzle until they float to the surface.
5. 5. Remove the spaetzle with a slotted spoon and let them drain well.
6. 6. Peel the carrots and cut them into batons.
7. 7. Wash the broccoli and divide it into small florets.
8. 8. Blanch the vegetables for about three minutes in boiling salted water.
9. 9. Shock the vegetables immediately with cold water and let them drain well.
10. 10. Heat two tablespoons of butter in a pan.
11. 11. Fry the vegetables in it until crisp-tender.
12. 12. Season the vegetables with salt and pepper.
13. 13. Wash the meat and pat it dry with kitchen paper.
14. 14. Cut each medallion once across the middle.
15. 15. Season the meat with salt and pepper.
16. 16. Fry the meat in oil with a piece of butter for about three minutes on each side.
17. 17. Remove the meat from the pan and set it aside.
18. 18. Clean the mushrooms and halve them.
19. 19. Fry the mushrooms all around in the pan drippings.
20. 20. Deglaze the pan with meat broth.
21. 21. Add the cream and let the sauce simmer for five minutes.
22. 22. Stir chive rings into the sauce.
23. 23. Return the medallions to the pan.
24. 24. Season the sauce with salt and pepper to taste.
25. 25. Melt butter in a separate pan.
26. 26. Toss the spaetzle in it until they are heated through.
27. 27. Serve the medallions on plates alongside the spaetzle and vegetables.

Nutrition per serving

• kcal: 948
• Protein: 85 g · Fett/Fat: 45 g · Carbs: 50 g