John Myers
Contents
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Ingredients
- 1 kg Potatoes
- 50 g Lard
- 2 Rosemary sprigs
- 5 Veal schnitzel
- 5 Sage leaves
- 5 Parma ham slices
- 20 Tomatoes
- 2 Onions
- 1 bunch Chives
- 1 bunch Basil
- 1 pinch Salt
- 1 pinch Pepper
- 1 pinch Seasoned Salt
Instructions
- Wash the schnitzel and season with salt and pepper. Then fry in the pan for about 4-5 minutes. Fry the ham very briefly, then place it on the finished veal and decorate with a sage leaf.
- Cook the potatoes with their skin on, then peel them. Fry in a pan with the lard and rosemary.
- Put the tomatoes in boiling water. Then peel off the peel and cut out the stalk, then put it in a saucepan, let it steep a little and gradually pour off the water. Then add the finely chopped onions, basil, chives and garlic and then season again with a little salt and pepper. Let simmer on a low heat and puree.
Nutrition
Serving: 100gCalories: 108kcalCarbohydrates: 14.4gProtein: 2gFat: 4.5g
