Escalopes Under a Cheese Crust
Pork gives this dish plenty of complete protein, while cheese and sour cream add more fat and calcium without flour or breading. Baking keeps the meat tender, and the finished portion stays especially rich and satisfying.
Cut pork (800 g) into escalopes about 1 cm thick and lightly pound them through film if needed. Slice onion (70 g) into thin rings and grate hard cheese (150 g) on a fine or medium grater.
Arrange the meat in a baking dish, season it with table salt (5 g) and black pepper (1 g), and spread the onion over the top. Separately mix the grated cheese with 30% sour cream (70 g) into a thick topping and distribute it over each piece of pork.
Bake the escalopes for 20 minutes at 200 degrees C, then reduce the heat to 150 degrees C and cook for another 30 minutes. Serve hot while the cheese crust is still soft and golden.
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