Easy Recipes | Pork Raisin Sauce

Pork Raisin Sauce

Ingredients for the Culinary School Pork Raisin Sauce Easy Recipes by Mix'n Match Menus

Serves 4

• 75 g/ 2 1/2 oz raisin
  
• 1 cup / 250ml / 8 fl oz hot chicken stock
  
• 8 pork schnitzels (escalopes)
  
• 3/4 cup/ 90g / 3 oz flour
  
• 90g / 3 oz butter
  
• 1/3 cup / 90ml / 3 fl oz mal vinegar

Culinary School Cooking Style Easy Recipes

• 1) Place raisins in a bowl. Pour over hot stock. Soak for 1 hour.
  
• 2) Coat schnitzels with flour. Melt half the butter in a frying pan over a medium heat. Cook schnitzels for 3 minutes each side. Remove from pan. Keep warm.
  
• 3) Stir vinegar into pan. Bring to the boil. Cook, scraping to lift sediment from base of pan. Simmer to 3-4 minutes or until mixture thickens.
• 4) Stir in raisin mixture. Bring to the boil. Simmer for 5 minutes. Remove from heat. Whisk in remaining butter a little at a time. Spoon sauce over schnitzels. Serve immediately.
  

Culinary School Easy Recipes Best combination

Appetizer: Cucumber Bites
Main Dish: Pork Raisin Sauce
Dessert: Honey Custards

Culinary School term meaning (Schnitzel - a thin slice of meat.) (Whisk - to whip [eggs, cream, etc.] to a froth) (Simmer - Means to bring a liquid almost to a boil over low heat)
Easy Recipes