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RENE CONRADIE
Florentine calf schnitzel
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Ingredients
Directions
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Mix the bread crumbs with the Italian herbs.
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Sprinkle the cutlets with salt and pepper and fry them sequentially through the flour, the egg and the seasoned bread crumbs. Press the bread crumb a little.
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Heat the oven grill. Heat the olive oil in a frying pan and fry the cutlets on both sides for 2-3 minutes until golden brown and done.
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Place the cutlets side by side in a low oven dish, place a slice of ham on each schnitzel and sprinkle with the cheese. Pour over the cooking cream and place the dish under the grill. Let the cheese melt in about 2 minutes and light brown.
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Sprinkle the veal schnitzels with some pepper. Serve with tagliatelle and puffed cherry / Christmas, sugarsnaps and some basil leaves.
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35 minMain dishBroccoli, pre-cooked potato slices, traditional olive oil, fresh salmon fillet, Cherry tomatoes, fresh green asparagus, pancetta, dried oregano, lime,miljuschka witzenhausens salmon with potatoes and vegetables on one plate
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55 minMain dishbutter or margarine, turkey fillet strips, sliced leek, besciamella, milk, lasagna, dried Italian culinary herbs, ground cheese,lasagne with turkey and leek
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25 minMain dishgreen pepper, sunflower oil, beef strips natural, taco seasoning mix, chilibones, jalopeño slices, wrapt tortillas, creme fraiche,wraps with beef strips
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30 minMain dishsomething crumbly potatoes, chilled sweet potato oven fries, butter, fresh sausage, water, sliced leek, curry powder, lettuce melange beetroot,leek-salad stew with sweet potato and fresh sausage
Nutrition
425Calories
Sodium0% DV0g
Fat32% DV21g
Protein82% DV41g
Carbs6% DV17g
Fiber0% DV0g
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