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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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Nutrition
375Calories
Sodium0% DV0g
Fat25% DV16g
Protein60% DV30g
Carbs9% DV26g
Fiber0% DV0g
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