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Christopher Sherlock
Cutlets with student oat and rice
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Ingredients
Directions
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Heat the oil and fry the schnitzel strips in 3-4 minutes until golden brown.
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Fry the onion briefly. Remove the meat and onion from the pan.
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Roast the student oat shortly in the shortening. Sprinkle with the flour and curry and fry for 2-3 minutes. Extinguish with the broth and bring to the boil.
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Add the peas and the meat. Cook gently for 3-4 minutes and stir regularly.
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Stir in the yogurt and heat without cooking.
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Season with salt and pepper. Sprinkle with the coriander.
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Delicious with white rice or Turkish bread.
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Nutrition
470Calories
Sodium0% DV0g
Fat34% DV22g
Protein74% DV37g
Carbs9% DV26g
Fiber0% DV0g
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