Pork Escalopes with Cheese Crust
Pork and cheese provide complete protein, zinc, and phosphorus, so the portion is filling. Sour cream softens the cheese crust, while onion adds mild sweetness without starchy breading.
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Inventory: Oven
2 kg 857 gram
Servings: 4 (1 serving ≈ 268 gram)
Digestion time: 4 hour
Complete protein: ✔
Pat the pork escalopes (800 g) dry, pound them lightly if needed, and arrange them in a parchment-lined baking dish. Slice the onion (50 g) into thin rings, place it over the meat, then season with black pepper (to taste) and sea salt (to taste).
Grate the semi-hard cheese (150 g), mix it with sour cream 30% (70 g), and spread the cheese mixture over each escalope. Bake at 200°C for 20 minutes, then lower the oven to 150°C and bake for another 30 minutes until the cheese crust is golden and the meat is fully cooked through.
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