🍽️ Pork Strips with Pear and Carrot-Parsnip Fritters

Name: Pork Strips with Pear and Carrot-Parsnip Fritters
Total time: 30 min
Yield: 4 servings
Ingredients: Parsley, fresh 15 g; Carrots 3 pcs.; Parsnips 3 pcs.; Eggs 1 pcs.; Cornstarch 1 tbsp; Salt pinch; Pepper, black ground pinch; Oil 2 tbsp; Pork schnitzel from the top round of pork 600 g; Shallots 1 pcs.; Pears 1 pcs.; Milk 50 ml; Cream cheese, plain 100 g

435 kcal · 30 min · 4 servings

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Ingredients

Parsley, fresh 15 g
Carrots 3 pcs.
Parsnips 3 pcs.
Eggs 1 pcs.
Cornstarch 1 tbsp
Salt pinch
Pepper, black ground pinch
Oil 2 tbsp
Pork schnitzel from the top round of pork 600 g
Shallots 1 pcs.
Pears 1 pcs.
Milk 50 ml
Cream cheese, plain 100 g

Instructions

1. Preheat the oven to 200 degrees Celsius with fan.
2. Wash the parsley and let it drain well.
3. Pluck the parsley leaves from the stems and cut them into fine strips.
4. Clean the carrots and parsnips under running water.
5. Peel the root vegetables and cut off the ends.
6. Grate the carrots and parsnips coarsely.
7. Take a bowl and add half of the parsley, the grated vegetables, and the egg.
8. Add the cornstarch as well as salt and pepper.
9. Mix all ingredients in the bowl well.
10. Line a baking tray with baking paper.
11. Brush the tray with one tablespoon of oil.
12. Distribute the vegetable mixture into six equal portions on the tray.
13. Shape the portions into fritters about one centimeter high.
14. Bake the fritters in the oven for about 20 minutes until golden brown.
15. Turn the fritters after about 10 minutes of baking time.
16. Rinse the pork cutlets.
17. Pat the meat dry with kitchen paper.
18. Halve the cutlets lengthwise.
19. Cut the meat into strips about one centimeter thick.
20. Halve the shallot and peel it.
21. Cut the shallot into strips about half a centimeter thick.
22. Wash the pear.
23. Quarter the pear and remove the core.
24. Cut the quarters into four to six wedges.
25. Heat one tablespoon of oil in a pan over medium heat.
26. Fry the shallots and meat in it for about two minutes until golden brown.
27. Add the pear wedges and fry them for about two minutes more.
28. Deglaze the meat mixture with milk.
29. Let the sauce simmer over low heat for about three minutes.
30. Season the dish with salt, pepper, and cream cheese.
31. Take the fritters out of the oven.
32. Plate the fritters together with the meat mixture.
33. Decorate the dish with the remaining parsley.
34. Serve the food and enjoy your meal.

Nutrition per serving

kcal: 435
Protein: 28 g · Fett/Fat: 24 g · Carbs: 26 g