CUTLETS (100G) WITH VEGETABLE STEW (250G)

RatingDifficultyBeginner
Yields1 Serving
Prep Time20 minsCook Time30 minsTotal Time50 mins
 80 g Meat (chicken / turkey)
 ½ Onion
 ½ Egg
 Greenstaste
 Peppertaste
 Salt taste
 50 g A tomato
 1 tbsp Mustard
 ¼ Eggplant
 ¼ Zucchini (medium size)
 ¼ Carrot
 ¼ Onion
 1 tsp Olive oil
 1 tsp Fresh or canned peas
Cutlets:
1

We put the oven to warm up to 180C;

2

Cut the onion. Meat and onion in a blender or meat grinder;

3

Add the egg and salt to the minced meat, pepper - to taste;

4

We form cutlets, put on a baking sheet and send to the oven. If it is chicken - then for 20 Minutes, if veal - for 25 - 30 Minutes;

5

Warm the cream in a pan to the first bubbles, without bringing to a boil! Add mustard, salt, pepper to them.

6

Pour the finished cutlets with sauce on top and enjoy your meal!

Stew:
7

In a pan greased with olive oil we send finely chopped carrots and onions. Stir fry for a couple of minutes;

8

We cut the eggplant, zucchini and tomato into cubes and send it to the pan;

9

Fill the stew with a couple of tablespoons of water. In order for vegetables to start juice faster, add salt at the beginning. Add peas if desired;

Ingredients

 80 g Meat (chicken / turkey)
 ½ Onion
 ½ Egg
 Greenstaste
 Peppertaste
 Salt taste
 50 g A tomato
 1 tbsp Mustard
 ¼ Eggplant
 ¼ Zucchini (medium size)
 ¼ Carrot
 ¼ Onion
 1 tsp Olive oil
 1 tsp Fresh or canned peas

Directions

Cutlets:
1

We put the oven to warm up to 180C;

2

Cut the onion. Meat and onion in a blender or meat grinder;

3

Add the egg and salt to the minced meat, pepper - to taste;

4

We form cutlets, put on a baking sheet and send to the oven. If it is chicken - then for 20 Minutes, if veal - for 25 - 30 Minutes;

5

Warm the cream in a pan to the first bubbles, without bringing to a boil! Add mustard, salt, pepper to them.

6

Pour the finished cutlets with sauce on top and enjoy your meal!

Stew:
7

In a pan greased with olive oil we send finely chopped carrots and onions. Stir fry for a couple of minutes;

8

We cut the eggplant, zucchini and tomato into cubes and send it to the pan;

9

Fill the stew with a couple of tablespoons of water. In order for vegetables to start juice faster, add salt at the beginning. Add peas if desired;

CUTLETS (100G) WITH VEGETABLE STEW (250G)

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