Fried Pork Escalopes

With a bell pepper and onion sauce

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Ingredients

1	onion, sliced
3	bell peppers, yellow, red and green, diced
250 ml	ketchup
10 sprig(s)	marjoram, chopped
2	eggs
4	pork escalopes
10 tbsp	breadcrumbs
1 tbsp	oil
	salt and pepper
4 tbsp	tomato puree
4 tbsp	flour
6 tbsp	lard

Method

Preparation time: ca. 15 min / Cooking / Baking Time: ca. 10 min / Grade of difficulty: medium / Calories per portion: n/a

In a large pan, heat the oil. Sauté the onion and the bell peppers for 4-5 minutes. Add the ketchup and bring to a boil. Season to taste with salt and cayenne pepper.

Mix the tomato purée with the marjoram and season with salt. Spread the meat with the mixture. Break the eggs into a soup plate and whisk slightly with a fork. In another plate divide some flour and in a third the breadcrumbs. Turn the escalopes first in the flour, then in egg and finally in the breadcrumbs. In a large pan, heat the lard. Fry the escalopes until golden brown and crispy on both sides.

Serve the escalopes together with the sauce.