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PESTANO
Pork fillets with mustard crust
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Ingredients
Directions
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Mix the yogurt with the mustard and parsley. Roll the pork fillets through the flour and brush them with the mustard mixture.
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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.
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Heat the oil and fry the fillet strips for 4-5 minutes per side at medium height.
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Serve the meat with a lemon wedge. Tasty with fried potatoes and peas.
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25 minMain dishsticking potatoes, celery, orange, olive oil with garlic flavor and chili pepper, shawarma spices, oak leaf lettuce melange, soft goat cheese, salted cashew nuts,potato salad with cashew nuts -
20 minMain dishfresh newborns, mild olive oil, Provencal herbs, vine tomato, celeriac, frozen vegetables, HAK bean dish, hot water,fast ratatouille with beans -
30 minMain dishonion, traditional olive oil, garlic, minced beef, Red pepper, ground cumin, peeled canned tomatoes, canned brown beans, ground chili pepper, fresh fresh mint, Greek yoghurt,chili con carne with mint yoghurt -
30 minMain dishbeef rib, peanut oil, liquid baking product, shallot, fresh ginger, Meat bouillon, meat fond, orange juice, Orange Marmelade, apricot jam, soy sauce, cinnamon powder, clove powder,beef from the oven with orange and ginger
Nutrition
375Calories
Sodium0% DV0g
Fat25% DV16g
Protein60% DV30g
Carbs9% DV26g
Fiber0% DV0g
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