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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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35 minMain dishwinter roots, sticking potatoes, surimisticks, yoghurt mayonnaise, fresh coriander, flour, ground coriander (ketoembar), Eggs, oil,carrot burgers with surimi salad -
30 minMain dishmienestje, cucumber, Red pepper, fillet steak à la minute, sunflower oil, red curry paste, coconut milk, fresh coriander, lime, bunch onion, fish sauce,creamy red curry with pork slices -
20 minMain dishfarfalle, paprika, mayonnaise, Italian, Dutch, Cherry tomatoes, Gouda young cheese,pasta salad with string beans and cheese -
45 minMain dishonion, olive oil, butter, winter carrot, celery, lean ground beef, pancetta, Red wine, tomato cubes, tomato cubes, trottole, grated Parmesan cheese,pasta trottole with Italian minced meat sauce
Nutrition
470Calories
Sodium0% DV0g
Fat34% DV22g
Protein74% DV37g
Carbs9% DV26g
Fiber0% DV0g
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