Filter
Reset
Sort ByRelevance
Corinne Villa
Pork schnitzels with lemon juice
Pork cutlets with gravy with lemon and coriander
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Clean lemon and grate half of skin. Halve lemon and squeeze out half (other half is not used). Mix with fork in deep plate flour with pinch of salt and pepper. Dab fillet strips dry with kitchen paper and swirl through seasoned flour.
-
Shake off excess flour from meat.
-
Heat 2 tablespoons of butter in frying pan. Bake cutlets in about 8 minutes until golden brown and done. Take cutlets out of the pan and keep warm. Serve lemon zest and juice and 1 tablespoon of water through cooking fat. Stir in stir-frying well. Melt residue of butter in gravy.
-
Put cutlets on plates and pour gravy over them. Cut coriander fine above it.
Blogs that might be interesting
-
25 minMain dishorange, rib eye, prime rib, soy sauce, Tabasco, garlic, olive oil, shallot,ribeye with orange and shallots -
25 minMain dishfresh trout, lemon, fresh ginger, fish bouillon tablet, peanut oil, garlic, shallot, black beans, dried chili pepper, Red pepper, black bean sauce, coriander,steamed fish with black beans -
40 minMain dishbutter, flour, hot milk, nutmeg, eggplant, zucchini, Red onion, olive oil, dried Italian herbs, Italian tomato sauce, ricotta, Parmesan cheese, flour, flour, egg, olive oil,lasagna with grilled vegetables and ricotta -
20 minMain dishshell paste, beef bratwurst, Red onions, peas, cooking cream, arugula, Dutch goat's cheese, olive oil,creamy pasta with bratwurst
Nutrition
320Calories
Sodium0% DV1.270mg
Fat34% DV22g
Protein46% DV23g
Carbs2% DV6g
Fiber20% DV5g
Loved it