Cutlets with lentil porridge and estragon sauce

Name: Cutlets with lentil porridge and estragon sauce
Yield: 2
Ingredients: EVS. corn flour to jævning; Oil for frying; Pepper; Salt; ½ bundle Broccoli, ca. 250 g, divided into florets; 1 tsp Dried tarragon; 150 g Red lentils; 2 dl Pork broth; 2 Pork chops á approx. 200 g without legs; 3 dl Vegetable broth

Mains

Cook time: 0 min.
Servings: 2

Ingredients for Cutlets with lentil porridge and estragon sauce

		EVS. corn flour to jævning
		Oil for frying
		Pepper
		Salt
½	bundle	Broccoli, ca. 250 g, divided into florets
1	tsp	Dried tarragon
150	g	Red lentils
2	dl	Pork broth
2		Pork chops á approx. 200 g without legs
3	dl	Vegetable broth

Instructions for Cutlets with lentil porridge and estragon sauce

To prepare the Cutlets with lentil porridge and estragon sauce recipe, please follow these instructions:

The lentils are boiled in vegetable broth approx. 35-40 with low heat.

The chops are roasted on both sides for approx. 8-10 minutes and seasoned.

Lentils are purified and flavored. Broccoli boils al dente. Pandes are boiled with broth and estragon and may be leveled. With a little maizena.

Cutlets with lentil porridge and estragon sauce

Ingredients for Cutlets with lentil porridge and estragon sauce

Instructions for Cutlets with lentil porridge and estragon sauce

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