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Leeks
La vie en rose veal cutlets
Author:
Les Cultures de chez nous
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Preparation
20
Baking
25
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
Apple compote with leeks and maple :
1/2 package 250 gr (1 1/2 cup) of Les Cultures de chez nous sliced leeks
4 Cortland apples
6 strawberries
1 tea bag (white tea or other fruity tea)
125 ml (1/2 cup) of boiling water
110 ml (4 oz) of maple syrup
6 chopped bacon slices
30 ml (2 tablespoons) of grape seed oil
Salt and pepper
Cutlets flour mixture :
75 ml (1/3 cup) of white flour
75 ml (1/3 cup ) of whole wheat or buckwheat flour
75 ml (1/3 cup) of nature breadcrumbs
60 ml (1/4 cup) of finely grated parmesan cheese
Garlic salt and pepper
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La vie en rose veal cutlets
From
Sep 15
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Jan 01
Preparation
Mix breadcrumbs ingredients. Set a small quantity in a plate to flour the cutlets (keep leftovers for other use).
Peel apples and slice into chunks with strawberries. Place in a cauldron with tea (steeped in 100 ml (1/2 cup) of boiling water). Add maple syrup and cook carefully for 15 minutes. Add salt and pepper.
Blend with a hand blender to obtain a smooth texture. Brown sliced leeks in a pan with chopped bacon and add to compote. Set aside.
Flour cutlets and cook in a pan with 5 ml (1 teaspoon) of grape seed oil per cutlet until cooked up to your taste. Pour compote over cutlets and enjoy.
Chef's notes
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