Pork Scallops Polish Style Recipe
Ingredients
| 8 pork scallops (about 1 1/4 lb. [2/3 kg.]), pounded flat | ||
| Salt | To Taste | |
| Flour | 1/2 Cup (16 tbs) | |
| Lard | 4 Tablespoon | |
| Parsley | 1 Tablespoon, chopped | |
| Beer sauce | ||
| Beer | 2 Cup (16 tbs) | |
| 1 Hamburg parsley root, julienned or coarsely grated | ||
| Onion | 1 , thinly sliced | |
| 1 beet, julienned or coarsely grated | ||
| 1 carrot, julienned or coarsely grated | ||
| 1 rib celery, thinly sliced | ||
| Mushrooms | 3/4 Cup (16 tbs), sliced | |
| Tomato | 1/4 Cup (16 tbs), pureed | |
| Sour cream | 1/2 Cup (16 tbs) | |
| 2 tbsp. raisins, soaked in warm water for 10 minutes and drained | ||
| 1/2 cup pitted prunes, soaked in warm water for 10 minutes and drained | ||
| Lemon juice | 3 Tablespoon, strained | |
| 1 apple, peeled, cored and chopped | ||
| Fried bread | ||
| 4 large slices homemade-style white bread | ||
| Milk | 1/2 Cup (16 tbs) | |
| 1 egg, lightly beaten | ||
| Butter | 3 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Dust the pork scallops with salt and flour, heat the lard in a skillet over high heat and fry the scallops until they are brown on both sides.
Drain the slices on paper towels.
To make the sauce, heat the lard and add the vegetables.
Cook over medium heat until the vegetables are soft, then add the beer, the pureed tomato mixed with the sour cream, and the raisins.
Reserve some of the prunes for garnish, and add the rest to the sauce with the herb bouquet, lemon juice, and a little salt and pepper.
Stir in the fried pork scallops, and stew over low heat until the meat is very tender, about 30 minutes.
About 10 minutes before the end of the cooking time, add the apple pieces.
To make the fried-bread garnish, dip the bread slices in the milk and then in the egg.
Heat the butter and fry the slices until they are golden.
To serve, arrange the pork on the fried-bread slices.
Discard the bouquet of seasonings and pour the sauce over the scallops.
Sprinkle the scallops with chopped parsley and garnish them with the reserved prunes.
Drain the slices on paper towels.
To make the sauce, heat the lard and add the vegetables.
Cook over medium heat until the vegetables are soft, then add the beer, the pureed tomato mixed with the sour cream, and the raisins.
Reserve some of the prunes for garnish, and add the rest to the sauce with the herb bouquet, lemon juice, and a little salt and pepper.
Stir in the fried pork scallops, and stew over low heat until the meat is very tender, about 30 minutes.
About 10 minutes before the end of the cooking time, add the apple pieces.
To make the fried-bread garnish, dip the bread slices in the milk and then in the egg.
Heat the butter and fry the slices until they are golden.
To serve, arrange the pork on the fried-bread slices.
Discard the bouquet of seasonings and pour the sauce over the scallops.
Sprinkle the scallops with chopped parsley and garnish them with the reserved prunes.
Chef
