- 4 pork loin steaks (or venison steaks)
- 1 large egg
- 2 medium onions
- 1/2 l tomato passata
- 1/2 l vegetable stock
- handfull prunes (ideally smoked prunes)
- 1/2 tea spoon ground cumin
- 10 g butter
- 5 table spoons honey
- pinch of salt
- pinch of pepper
- lard or gee for frying
Prepare 4 large pork loin steaks. Remove the bones if necessary. Tenderize and flatten them with meat hammer (tenderizer) so they are 1/2 of cm think.
Whisk the eggs, adding pinch of salt and pepper to taste and just a little bit of water so the mixture is not too thick.
Now, it’s time to melt some lard and fry cutlets until golden. Keep the fat on the pan as we are going to need it soon. We get rid of the fat excess using paper towel. Next, slice some onions into half moons.
Using fat left from frying cutlets, yes, we need it to keep as much flavour as possible. We can add just a small pinch of salt so it gets softer a bit quicker and boost flavour just a tad.
Transfer lightly browned (golden) carmelized onion to the pot, add the stock and tomato passata. Add smoked prunes at this stage, cumin and wait until the sauce thickens.
Add honey, black pepper and optionally some salt to taste. Add butter which will thicken the sauce a bit more and will create a smooth, creamy texture. And voilla! The dish is ready. Not pour the sauce over the cutlets and serve with millet (or buck wheat) and some steamed vegetables. Enjoy!