John Myers
Contents
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Ingredients
- 2 Pork minute steaks
- Salt
- Black pepper from the mill
- 4 Discs South Tyrolean ham or Serano
- 2 tbsp Cold pressed olive oil
- 1 Glass Mushrooms canned drained
- 2 tbsp Basil pesto
- 2 tbsp Cream
- 1 Onion
- 1 Clove of garlic
- 2 Rosettes Tete de Moine
- Duchess potatoes
Instructions
- Preheat the oven to 170 ° C and insert the frozen duchess potatoes. (They take about 13 minutes, follow the instructions on the package) Peel the onion and garlic and dice them finely. Wash the meat and pat dry. Then press it flat again with your hand, season with salt and pepper and wrap it with the ham.
- Heat the oil in a pan and fry the schnitzel for about 3 minutes on each side. Wrap in aluminum foil and add to the duchess potatoes in the tube to rest. Brown the onion, garlic and champies in the frying fat. Add the pesto and heat.
- Stir in the cream just before serving. Remove the meat from the foil and add the gathered gravy to the champies. Arrange everything on preheated plates and garnish with the cheese rosette (Sorry, I forgot in the picture
Nutrition
Serving: 100gCalories: 484kcalCarbohydrates: 3.2gProtein: 1.2gFat: 52.7g
