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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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20 minMain dishWhite rice, pangasius fillet, fresh ginger, sunflower oil, Chinese stir fry mix, garlic, mix for nasi herbs, ketjapmarinademanis, chives,chinese nasi with pangasius and ginger -
45 minMain dishsomething crumbly potatoes, winter carrot, onion, celery, mild olive oil, dried laurel leaves, fresh thyme, La Trappe Quadrupel, chicken broth tablet, tap water, Double cheese trappist cheese, fresh flat parsley, campagnard bread,Trappist beer cheese soup -
25 minMain dishwater, vegetable stock, garlic, unsalted butter, French stir-fry vegetable, dried Provençal herbs, risotto rice, egg, white cheese,summer risotto with a soft-boiled egg -
40 minMain dishchickpea, sesame paste, garlic, lemon, cumin powder (djinten), olive oil, Sesame seed, chilli pepper flakes, pomegranate, orange, fresh parsley, couscous, pearl couscous, rice, olive oil, vine tomato, Red onion, cumin powder (djinten), olive oil, White wine vinegar, lemon juice,mezze
Nutrition
470Calories
Sodium0% DV0g
Fat34% DV22g
Protein74% DV37g
Carbs9% DV26g
Fiber0% DV0g
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