Pork escalope with tomatoes and cheese in the pan is not a prescription but a lifesaver. If you have scallops, and the need to quickly prepare the country for something tasty, hearty and delicious, prepare – get the most of it.
|Cooking time 20 minutes||Number of servings 2|
Scallops, rinse and be sure to dry with paper towel.
Each escalope lightly beat off (put in a plastic bag). Salt and pepper to taste.
Take a pan, pour vegetable oil and put on high heat.
Put the escalopes and fry for 2 minutes.
While preparing meat, cut into circles tomatoes.
On a medium grater grate any hard cheese.
Quickly flip the scallops and spread them mugs of tomatoes.
Sprinkle with grated cheese.
Cover the pan with a lid and cook for 2 minutes. Then remove pan from heat, let stand 5 minutes until finally cheese is melted.
Escalope with tomatoes and cheese ready.
Carefully open the bag and put the buckwheat, and scallops on a plate. Serve.
I took for garnish buckwheat "Unground" in packages TM "Mistral". Prepared quickly and conveniently. Lower the bag with buckwheat in boiling water. Simmer for 20 minutes.