Filter
Reset
Sort ByRelevance
Christopher Sherlock
Cutlets with student oat and rice
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the oil and fry the schnitzel strips in 3-4 minutes until golden brown.
-
Fry the onion briefly. Remove the meat and onion from the pan.
-
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.
-
Add the peas and the meat. Cook gently for 3-4 minutes and stir regularly.
-
Stir in the yogurt and heat without cooking.
-
Season with salt and pepper. Sprinkle with the coriander.
-
Delicious with white rice or Turkish bread.
-
35 minMain dishfennel bulb, olive oil, shallot, onion, garlic, leeks, tomato paste, unpolished rice, rosemary, orange juice, potato starch, smoked chicken fillet,stuffed fennel with orange-rosemary sauce -
40 minMain dishsalmon, orange, small fennel bulb, dill, horseradish, mayonnaise, Greek yoghurt, olive oil,salmon with fennel -
60 minMain dishcrumbly potato, peanut oil, liquid baking product, tomato paste, minced beef, winter carrot, onion, Chestnut mushroom, cinnamon powder, laurel leaf, warm milk, butter, nutmeg powder, Apple, honey,hunting dish with minced meat and mushrooms -
85 minMain dishfresh trout, lime, dried chili pepper, garlic, traditional olive oil, fresh coriander,trout with garlic
Nutrition
470Calories
Sodium0% DV0g
Fat34% DV22g
Protein74% DV37g
Carbs9% DV26g
Fiber0% DV0g
Loved it