Filter
Reset
Sort ByRelevance
Abarthle
Cutlets with white wine sauce
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Rub the schnitzels at room temperature with salt and freshly ground pepper.
-
Heat the butter in a large frying pan until the foam dries.
-
Put the schnitzels in and bake the bottom in four minutes nicely brown.
-
Turn the cutlets and bake the other side brown in about four minutes.
-
Remove the cutlets from the pan and keep them warm under aluminum foil.
-
Put the shallots in the remaining shortening in the frying pan and fry them gently in three minutes.
-
Then pour the wine into the pan and reduce to a high heat until it becomes a nice lightly bound gravy.
-
Stir in the parsley.
-
Heat the cutlets for another minute in the sauce.
-
Tasty with potatoes au gratin and haricots verts.
-
20 minMain dishMacaroni, traditional olive oil, half-to-half-chopped, dried Italian herbs, Italian stir-fry mix, tomato cubes, arugula,macaroni with vegetable-minced meat sauce -
60 minMain dishbread mix parmesan and sundried tomatoes, black olives without pit, iceberg lettuce, Cherry tomatoes, balsamic dressing, tuna in oil, butter,Italian tuna salad with olive bread -
50 minMain dishwild-fond, Red port, fresh thyme leaf, pistachio nuts, fresh fig, liquid honey, deer steak, butter,deer steaks with figs and pistachio nuts -
30 minMain dishchicken breast, breakfast bacon, baby, Broccoli, cherry / Christmas, black olive, olive oil, garlic, oregano, feta,provençal casserole with crispy chicken and potatoes
Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Loved it