Filter
Reset
Sort ByRelevance
PESTANO
Pork fillets with mustard crust
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Mix the yogurt with the mustard and parsley. Roll the pork fillets through the flour and brush them with the mustard mixture.
-
Mix salt and freshly ground pepper through the breadcrumbs and sprinkle with the fillet steaks. Press the panade well and put the meat in the fridge for about 30 minutes.
-
Heat the oil and fry the fillet strips for 4-5 minutes per side at medium height.
-
Serve the meat with a lemon wedge. Tasty with fried potatoes and peas.
-
15 minMain dishSpaghetti, butter, Parmesan cheese,spaghetti with butter and parmesan -
30 minMain dishCarisma potatoes, winter carrot, onion, garlic, unsalted butter, beef steak the boeuf, ras el hanout, tap water, semi-skimmed milk, French mustard, chopped endive,steak the boeuf in his Moroccan with double vegetable stew -
15 minMain dishMacaroni, traditional olive oil, fresh spinach, Magor cheese, creme fraiche,pasta with spinach and magor -
65 minMain dishBiologically firm potato, mild olive oil, garlic, Organic leek, tap water, Organic chicory, Hellmann's Organic mayonnaise, cod burger,cod burger with leeks, oven potatoes and chicory salad
Nutrition
375Calories
Sodium0% DV0g
Fat25% DV16g
Protein60% DV30g
Carbs9% DV26g
Fiber0% DV0g
Loved it