John Myers
Contents
show
Onion Schnitzel with Spaetzle and Lamb’s Lettuce
The perfect onion schnitzel with spaetzle and lamb’s lettuce recipe with a picture and simple step-by-step instructions.
Garnish :
- 1 packet Onionsoup
- 1 a cup Sour cream
- 1,5 a cup Liquid cream
- 100 ml Condensed milk 7.5% fat
- 200 g Pasta (general) spaetzle
- 2 liter Salted water
- 200 g Lamb’S lettuce (Rapunzel)
- 80 g Streaky bacon
- 10 Pc. Orange fillet
- 1 Pc. Diced onion
- 2 tablespoon Vinegar raspberry
- 3 tablespoon Rapeseed oil
- 1 teaspoon Mustard medium hot
- 1 pinch Sugar
- 1 teaspoon Salt and pepper
- 1 Pc. Boiled egg
melt away:
- 2 tablespoon Butter
- 3 tablespoon Breadcrumbs
In the morning :
- Mix the onion soup with sour cream, cream + condensed milk. Put in the schnitzel and put in the fridge for about 3 hours.
- Switch on the oven to 170 ° C, set the meat and cook for about 30 minutes
Pasta:
- Bring the salted water to the boil, add the pasta, reduce the temperature and cook the pasta for approx. 20 minutes.
Clean lettuce, wash, spin dry.
- Clean and wash lettuce and spin dry. Peel the onion and cut into cubes.
Bacon:
- Cut into cubes, fry and let cool.
Egg + vinaigrette
- Peel the boil, cut into slices. Make vinaigrette.
- Salad, onion. Put the orange fillets, egg and vinaigrette in a glass bowl and season.
Party’s
- The schnitzel is wonderful to prepare for a birthday party. I am happy to serve gratin, baguette,
melt down:
- Heat the butter, add the breadcrumbs and roast until golden brown, spread over the spaetzle.
Facebook Comments