Cutlets with pepper and greens

Vegetables, cooked on the grill, will make an excellent company of meat with sauce.

4 servings

Ingredients
garlic — 1 clove
ground cumin — pinch

Cutlets with pepper and greens

pork cutlets — 4 pcs.
bulb — 1 pc.
cream (fat content of 20%) — 250 ml
flour — 1 tbsp. l.
vegetable oil — 3 tbsp. l.
green pepper peas — 2 tbsp. l.
lemon juice — 2 tbsp. l.
broth — 130 ml
finely chopped greens — 1 tbsp. l.
salt — to taste
Preparation
Peel the garlic and pass through the press. Mix with ground cumin and salt to taste. Pork cutlets should be washed and well dried with a paper towel. Lubricate them with the resulting garlic mixture and leave in a cool place for 20 minutes.

Peel onion and finely chop. Stir the cream with flour.

In a frying pan heat the vegetable oil and fry the meat from all sides. Put on a plate and place it in a warm place.

In a frying pan, where fried cutlets, brown onions and for 5 minutes. Add the cream with flour, add salt and simmer for 3 minutes. Put the pepper into the peas, pour the lemon juice and broth. Stew 1 min. Put the greens and keep on low heat for 3 more minutes.

Meat served on the table with the resulting sauce. On the side you can offer fried or baked vegetables.


Hello! I — blogger, love of God and people. Food — it is certainly good and well, but we must remember that in front of us waiting for eternity and where we spend it, depends only on us!
Every man is a sinner, but the sin saved us JESUS CHRIST
And if we repent of our sins and call upon his heart and Christ, we shall be saved from hell, which is prepared for the devil, but the devil does not want to go there himself and tempts people to sin. But God loves us, because he gave for us on the death of the most precious thing he had — his Son Jesus.
Pray a prayer: Heavenly Father! I ask you — I’m sorry, I repent of my sins, because I lived without you. Jesus Christ, come into my heart and be my Lord and Savior, make me be what You want me to. I thank thee that in eternity I will be with you! Amen.

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