Rosemary Pork Cutlets With Xerocomus Mushrooms

1. 1

   1. Sliced meat beat with meat tenderizer, rub with herbs and garlic, marinate in fridge for at least 1 hour (preferably overnight).

2. 2

   2. Heat oil in the frying pan, fry cutlets till they turn slightly golden. Separately fry onion and mushrooms. Mix all together in big frying pan, add stock and stew 1 hour till the liquide will be reduced.

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   3. Garnish with mint leaves, serve with rosemary baked potatoes.

No nutritional information available.

No additional tips available.