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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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65 minMain dishfresh Italian spice mix, frozen vegetables, Pecorino Romano, ricotta, fresh lasagne all'uovo, frozen garden peas, ham,vegetable ham lasagne with ricotta
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50 minMain dishsweet potatoes, medium sized egg, paprikamix, goat cheese natural, fresh rosemary, sliced leek,leek dish with sweet potato mash
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90 minMain dishorange, mustard, garlic, curry powder, olive oil, shoulder Chops, root, breakfast bacon, mayonnaise,shoulder chops with mustard sauce
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20 minMain dishchicken breast, lime, garlic, fresh ginger, filo pastry, butter, coriander,package of chicken in filo pastry
Nutrition
425Calories
Sodium0% DV0g
Fat32% DV21g
Protein82% DV41g
Carbs6% DV17g
Fiber0% DV0g
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