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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.
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Ingredients
Directions
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Peel and chop onions.
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Cut oyster mushrooms into pieces.
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Clean winter carrots and cut into cubes.
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Cut broccoli into florets, peel the stalks and cut into pieces.
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Heat margarine in frying pan half and fry potato slices in 15 min.
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Until crispy and brown.
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Cut veal schnitzels half and sprinkle with salt and pepper.
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Heat the rest of margarine in another frying pan.
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Cutlets in 10 min.
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Brown and cooked.
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Cook in pan broccoli and winter carrots for 6-8 min.
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Remove cutlets from the pan and keep warm.
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Onion and oyster mushrooms for 4 minutes.
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Sew with port and season with salt and pepper.
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Cut the schnitzels over four plates and divide the sauce.
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Serve with potatoes and vegetables..
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Nutrition
510Calories
Sodium0% DV1.225mg
Fat37% DV24g
Protein58% DV29g
Carbs12% DV37g
Fiber40% DV10g
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