“Meat Sunday” is the name of the last Sunday of Pancake Week. On this day, there is a tradition to eat meat before Great Lent. Our ancestors did just that: they came to visit with pancakes, asked each other for forgiveness, cheerfully saw off the winter. Nothing can be better than cleansing and renewing the soul, especially if there are pork medallions with pancake cake on the table.
It is necessary
- To make pancakes:
- - salt - 1 pinch;
- - milk - 500 ml;
- - wheat flour - 200 g;
- - chicken eggs - 2 pcs.
- - To prepare a side dish:
- - vegetable oil for frying - 2 tablespoons;
- - large onion - 1 pc;
- - green onions - 100 g.
- Pancake filling:
- - freshly ground pepper;
- - chopped fresh herbs (dill, basil, thyme, parsley) - 2 tablespoons;
- - low-fat cottage cheese - 200 g;
- - liquid cream cheese or sour cream - 200 g.
- To prepare medallions:
- - parsley - 2 branches;
- - icing sugar - 2 tsp;
- - butter - 1 tablespoon;
- - vegetable oil - 2 tablespoons;
- - pork medallions, 150 g each - 4 pcs.
Instructions
Step 1
Pour milk into a blender bowl, add flour, eggs, salt. Whisk everything until smooth so that there are no lumps. Let the pancake dough ripen for 20 minutes.
Step 2
Rinse and peel the onions and green onions. Cut the onion into rings.
Step 3
Heat oil in a skillet. The pan is best used with a non-stick coating. Scoop the pancake dough into a small ladle, then distribute by twisting throughout the pan. On each side, the pancake must be fried for 1-2 minutes. Place the cooked pancakes in a slide. Then let them cool down.
Step 4
Now prepare the filling. In a deep bowl, combine sour cream and cream cheese with herbs and cottage cheese. Season the mixture with pepper and salt.
Step 5
To assemble a pancake cake, select six of the best pancakes, then spread the filling with a pastry spatula. There should be six pancakes with five layers of curd filling. You can use the rest of the pancakes for completely different purposes. Cover the finished cake with cling film and place in the refrigerator.
Step 6
Preheat the oven to 120oC, it will be better if you turn on the bottom and top heating in the oven. Season the pork steaks with pepper and salt. Cut strips 2.5 cm high from the foil (the same height as the medallions). You can fold the strips in half to make them stronger. Wrap the meat chunks in a circle, creating a kind of foil hoop.
Step 7
Heat a frying pan with vegetable oil well, fry the medallions on both sides until golden brown. Spend 3 minutes on each side. Next, place the medallions in the oven, 10 minutes on each side.
Step 8
While the meat is cooking, heat the butter in a skillet and sauté the green onions and onion rings. Add two tablespoons of water and simmer until the water evaporates. Sprinkle with powdered sugar and quickly caramelize the onion.
Step 9
Wash the parsley in running water, shake and pick off the leaves from the stems. Use a sharp knife to cut the chilled cake into portions. Place the medallion on the green onions, place a sprig of parsley on a plate next to it and place a piece of cake. Garnish with sautéed onion rings.
