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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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30 minMain dishsteak, cornstarch, flour, ketjapmarinademanis, dry sherry, sesame oil, oriental stir-fry oil, stir-fry oil, sunflower oil, oyster mushroom, spring / forest onion, garlic, green bean, ginger chips, chicken bouillon,oriental beef strips from the wok -
80 minMain dishbasmati rice, yogurt, baking flour, green beans, Red pepper, tomato, Red peppers, mushrooms, onion, garlic, fresh ginger root, fresh coriander, oil, ground cumin, canjit, chili powder, salt, peas (frozen), nutmeg, whipped cream, cloves, cinnamon stick, bay leaves, ground cardamom fruit,biryani with mixed vegetables -
20 minMain dishpuff pastry, egg, tartar, liquid baking product, green pesto, Red Pesto, Mozzarella,tartar with puff pastry cover
Nutrition
425Calories
Sodium0% DV0g
Fat32% DV21g
Protein82% DV41g
Carbs6% DV17g
Fiber0% DV0g
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