Filter
Reset
Sort ByRelevance
Diane Bray Anderson
Veal schnitzel with port sauce
A tasty French recipe. The main course contains the following ingredients: meat, onion, oyster mushrooms (150 g), winter carrot, broccoli, liquid margarine, potato slices (700 g), veal schnitzel (approx. 380 g) and red port.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Peel and chop onions.
-
Cut oyster mushrooms into pieces.
-
Clean winter carrots and cut into cubes.
-
Cut broccoli into florets, peel the stalks and cut into pieces.
-
Heat margarine in frying pan half and fry potato slices in 15 min.
-
Until crispy and brown.
-
Cut veal schnitzels half and sprinkle with salt and pepper.
-
Heat the rest of margarine in another frying pan.
-
Cutlets in 10 min.
-
Brown and cooked.
-
Cook in pan broccoli and winter carrots for 6-8 min.
-
Remove cutlets from the pan and keep warm.
-
Onion and oyster mushrooms for 4 minutes.
-
Sew with port and season with salt and pepper.
-
Cut the schnitzels over four plates and divide the sauce.
-
Serve with potatoes and vegetables..
Blogs that might be interesting
-
30 minMain dishsticking potato, cooked beet, onion, sweet pickle, lemon, lemon zest, butter, liquid baking product, whitefish fillet, oil,beets salad with fish
-
60 minMain dishleeks, celery, winter carrot, garlic, semi-sundried tomatoes, nori sheet, bay leaf, dried mushroom, black peppercorn, water, salt,vegan broth
-
25 minMain dishWhite rice, sunflower oil, Italian, Chinese, pangasius fillets, forest outing,pangasius fillet with vegetables in sweet and sour sauce
-
20 minMain dishturkey breast à la minute, Cajun spices, potatoes, sour cream, bunch onions, Red cabbage, butter,red cabbage stew with turkey fillet
Nutrition
510Calories
Sodium0% DV1.225mg
Fat37% DV24g
Protein58% DV29g
Carbs12% DV37g
Fiber40% DV10g
Loved it