John Myers
Viennese-style Minute Steaks with Creamy Fennel Vegetables
The perfect viennese-style minute steaks with creamy fennel vegetables recipe with a picture and simple step-by-step instructions.
- 4 Pork minute steaks
- 3 tablespoon Flour
- 5 tablespoon Breadcrumbs
- Beaten egg
- 1 tablespoon Cream
- 3 tablespoon Milk
- Salt and pepper
For the vegetables
- 2 Fennel bulbs with green
- 0,25 liter Salt water
- 3 tablespoon Creme fraiche Cheese
- 3 tablespoon Cream for cooking
- Lemon pepper
- Wash the meat and pat dry, prepare 3 plates, prepare the first one with flour, on the 2 beat the egg with milk and cream and season with salt and pepper. On the 3 plates, add the breadcrumbs. Now the meat through the flour, egg and Breadcrumbs pull the breadcrumbs down nicely.
- Cut off the large green stalks from the fennel, save the little green cabbage, cut the fennel in half and cut out the stalk, then finely chop the fennel and rinse briefly, then simmer in a little salted water for 10 minutes. During this time, mix the crème fraîche and cream and add a little Lemon pepper to taste, add the finely chopped fennel greens and stir well.
- Now fry the meat in hot fat until crispy on both sides, then drain the fennel and stir in the cream – crème fraîche mixture. Bring to the boil for a short time, now put the meat with vegetables on the plate and serve with boiled potatoes.
- In the photos there are 6 minute steaks we like to eat them cold and take them with us to work for a snack,
Facebook Comments