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Butterscotch Cabbage with Mini Steaks from Chicken Breast Fillets

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Butterscotch Cabbage with Mini Steaks from Chicken Breast Fillets

The perfect butterscotch cabbage with mini steaks from chicken breast fillets recipe with a picture and simple step-by-step instructions.

  • 1 Pointed cabbage, normal size
  • Salt flavored, nutmeg
  • Generous sting of ice-cold butter
  • 10 Mini steaks
  • Neutral oil for frying
  • Salt pepper
  1. Remove the outer leaves from the pointed cabbage. Now cut the cabbage into thin strips and rinse well. Put the pointed cabbage in a large saucepan (the cabbage collapses) and fill with 250 ml of salted water. Seasoning with nutmeg. Possibly add salt. Simmer until al dente.
  2. Finally, pour off any cooking water and bind with cold butter.
  3. Fry the steaks. It goes quickly. Only now salt and season. Serve on preheated plates.
Dinner
European
butterscotch cabbage with mini steaks from chicken breast fillets

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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