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Abarthle
Cutlets with white wine sauce
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Ingredients
Directions
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Rub the schnitzels at room temperature with salt and freshly ground pepper.
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Heat the butter in a large frying pan until the foam dries.
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Put the schnitzels in and bake the bottom in four minutes nicely brown.
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Turn the cutlets and bake the other side brown in about four minutes.
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Remove the cutlets from the pan and keep them warm under aluminum foil.
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Put the shallots in the remaining shortening in the frying pan and fry them gently in three minutes.
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Then pour the wine into the pan and reduce to a high heat until it becomes a nice lightly bound gravy.
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Stir in the parsley.
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Heat the cutlets for another minute in the sauce.
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Tasty with potatoes au gratin and haricots verts.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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