John Myers
Contents
show
Ingredients
- 2 piece Pork schnitzel
- 1 tablespoon Oil
- Salt
- Pepper
- 1 piece Apple Braeburn
- 1 piece Goat cheese camembert with herbs
- 50 g Pine nuts
- 100 g Bulgur
- 150 Milliliters Meatsoup
- 0,5 teaspoon Cinammon
- 2 teaspoon Five-spice powder
Instructions
The preparation
- Preheat the oven to 180 ° C top / bottom heat or 160 ° C circulating air.
- Rinse the schnitzel, pat dry, plate and fry in the oil without breading. After frying, season with salt and pepper. Put in a mold.
- Peel the apple, take out the core, cut into thin wedges, spread over the schnitzel, put the camembert on top. Put it in the oven until the cheese starts to melt.
While the schnitzel is browning. . .
- 4 ... . Toast the pine nuts in a coated pan. Sprinkle in the bulgur, roast with it and deglaze with the stock. Let it steep for 5 minutes, fluff with a fork and season with cinnamon spice powder.
- Put a schnitzel on the plate, put the bulgur in an oiled cup, press down, turn out onto the plate, and eat your fill. :)))
- Cut the schnitzel, bulgur is still there. Tomorrow the kitchen will stay cold. How about a bulgur salad?
Nutrition
Serving: 100gCalories: 258kcalCarbohydrates: 22.9gProtein: 6.6gFat: 15.6g
