PREPARATION
Sauté the shallots and mustard seeds in butter until transparent; add the apple juice, white wine, brown sauce and raspberry vinegar and reduce to the desired consistency. Season the suckling pig cutlets with salt and pepper and sear in oil. Add the rosemary and cook for about 15 minutes in an oven preheated to 180 °C. Divide up the cutlets. Arrange the sauerkraut on the plates, place the meat on top and drizzle with the mustard seed and apple juice sauce. Garnish with rosemary.
Tip: serve fried potatoes as a side dish.
Gruppo „Locanda Sudtirolese“
c/o HGV-Service CooperativaVia Macello, 59 -39100 Bolzano (I)-www.gasthaus.itPhone +39 0471 317 700-Fax +39 0471 317 701
c/o HGV-Service CooperativaVia Macello, 59 -39100 Bolzano (I)-www.gasthaus.itPhone +39 0471 317 700-Fax +39 0471 317 701
Cutlets from suckling pig with mustard seed and apple juice sauce
South Tyrolean apple juice – incredibly versatile
INGREDIENTS FOR 4 PEOPLE
Mustard seed and apple juice sauce
2 shallots, finely chopped
50 g mustard seeds
30 g butter
200 g South Tyrolean apple juice
100 ml white wine
150 ml basic brown sauce (meat stock)
1 dsp raspberry vinegar
Other
600 g cutlets from suckling pig
Salt and pepper
Rosemary
Oil
Sauerkraut
Mustard seed and apple juice sauce
2 shallots, finely chopped
50 g mustard seeds
30 g butter
200 g South Tyrolean apple juice
100 ml white wine
150 ml basic brown sauce (meat stock)
1 dsp raspberry vinegar
Other
600 g cutlets from suckling pig
Salt and pepper
Rosemary
Oil
Sauerkraut
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