Pork schnitzels with plum and wine sauce

Another hot dish of the restaurant level. These schnitzels will look beautiful on a festive table if you decorate with a side dish and fresh herbs. The main thing is to try not to overcook the schnitzels. They should retain juiciness.

Maria

The author of the recipe

Pork schnitzels with plum and wine sauce

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Composition / ingredients

servings:

Pork (6 schnitzels)

700

Garlic

Vegetable oil

to taste

Paprika

Cilantro, coriander (dried)

Ground black pepper

to taste

Salt

to taste

Sauce:

Plums (10-12 pieces)

200

White wine (dry)

150

Powdered sugar

Butter

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 10 g

Fats 48 % 15 g

Carbohydrates 19 % 6 g

207 kcal

GI: 50 / 0 / 50

Cooking method

Cooking time: 40 min

1. Cut pork into 6 identical slices. And it's even better to buy ready-made portion schnitzels. They will be just the right thickness.

2. Chop the schnitzels well from both sides.

3. Mix salt and spices. With the resulting mixture, rub the schnitzels on both sides.

4. Heat the vegetable oil in a frying pan and fry the schnitzels on high until golden brown.

5. Sauce. Wash the plums, remove the seeds and cut into small cubes. Pour the wine into a saucepan, put the plums and powdered sugar. Bring to a boil and simmer for about 10 minutes, until the liquid has evaporated by half. At the end, add the butter and remove from the heat.

6. Serve schnitzels with plum sauce. Boiled rice is suitable as a side dish.