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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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10 minMain dishsunflower oil, nasi / bami vegetables, broken green beans, Bami, Pink shrimps, chili sauce, cashew nuts,thai noodles with shrimp and cashew nuts
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45 minMain dishpuff pastry, chestnut mushrooms, shallots, (cream) butter, cream cheese with herbs, salt flakes, egg, steam vegetables green vegetable mix,mushroom flakes with salt flakes
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105 minMain dishbeetroot, garlic, thyme, balsamic vinegar, extra virgin olive oil, roast beef slices, horseradish, creme fraiche, White wine vinegar, arugula,carpaccio of roast beef with balsamic beetles
Nutrition
425Calories
Sodium0% DV0g
Fat32% DV21g
Protein82% DV41g
Carbs6% DV17g
Fiber0% DV0g
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