Filter
Reset
Sort ByRelevance
CUPYCAKESMURF
Schnitzel with pesto sauce
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Beat the cutlets a little flatter and pat them dry with kitchen paper.
-
Sprinkle with salt, pepper and flour on both sides. Shake off the excess flour.
-
Heat the oil and butter in a large frying pan at medium height and fry the meat for 2 minutes per side.
-
Remove from the pan and keep the meat on a dish hot in a moderately hot oven.
-
Add the lemon zest to the shortening and stir the cakes.
-
Extinguish with the wine, add the mascarpone and cook for half a minute on medium high.
-
Turn off the heat source and stir in the pesto until smooth.
-
Pour this pesto sauce over the meat and serve immediately.
Blogs that might be interesting
-
25 minSide dishpeppercorns, shallot, fresh tarragon, dry white wine, tarragon vinegar, salt, unsalted butter, medium sized egg, tap water, lemon,bearnaise Sauce -
50 minSide disheggplant, red pointed pepper, pumpkin, zucchini, mild olive oil, pine nuts, orange, lemon juice, lemon zest, liquid honey, mustard, mild olive oil,grilled vegetables with citrus dressing -
40 minSide disholive oil, half-to-half minced, onion, winter carrot, celery, oregano, thyme, garlic, tomato paste, full red wine, vine tomato, beef broth tablet,bolognese sauce with red wine -
50 minSide dishsomething crumbly potatoes, (peanut) oil, freshly ground sea salt,easy chips
Nutrition
455Calories
Fat54% DV35g
Protein60% DV30g
Carbs1% DV3g
Loved it