John Myers
Contents
show
Breaded Neck Steak with Green Beans and Carrot and Potato Mash
The perfect breaded neck steak with green beans and carrot and potato mash recipe with a picture and simple step-by-step instructions.
Breaded neck steak
- 300 g 2 panierte Nackensteaks à 150 g ( Rest von gestern / Eigene Herstellung ! )
Princess beans:
- 200 g 1 Dose Prinzessbohnen Atropfgewicht
- 2 tbsp Butter
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
Carrot and potato mash:
- 100 g Carrots
- 400 g Potatoes
- 1 tsp Salt
- 1 tsp Ground turmeric
- 1 tbsp Butter
- 2 tbsp Cream
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
- 1 big pinch Grated nutmeg
Serve:
- 2 Discs Lemon
- 2 Stalk Maggi herb
Breaded neck steak:
- Beat the neck steak with the meat tenderizer, season with plenty of salt and pepper, bread (flour, whisked egg and breadcrumbs) and fry in plenty of sunflower oil on both sides until golden-brown. Shake the pan gently again and again. Remove and degrease on kitchen paper.
Princess beans:
- Heat the butter (2 tbsp) in a pan, add the French beans and fry / toss in it for 2 – 3 minutes. Finally, season with coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches).
Carrot and potato mash:
Serve:
- Serve the breaded neck steak with green beans and carrot-potato mash, each garnished with a lemon wedge and a stalk of Maggi cabbage.
Facebook Comments