Herb & spice crumbed red meat

Herb & spice crumbed red meat

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Herb & spice crumbed red meat

The ingredient of Herb & spice crumbed red meat

  1. 500g sweet potato (kumara), peeled, thinly sliced
  2. 2 tablespoons olive oil
  3. 4 pork cutlets
  4. 40g (1/four cup) plain flour
  5. 90g (1 cup) dried breadcrumbs
  6. 2 teaspoons ground fennel
  7. 2 tablespoons chopped sparkling continental parsley
  8. 2 eggs, lightly whisked
  9. 125ml (half cup) vegetable oil
  10. 250g inexperienced spherical beans, trimmed, blanched
  11. 2 teaspoons pink wine vinegar

The instruction how to make Herb & spice crumbed red meat

  1. Preheat oven to 190u00b0C. Place the sweet potato on a covered baking tray. Drizzle with 1/2 the olive oil. Bake for 25 mins or until tender.
  2. Meanwhile, use the flat aspect of a meat mallet to pound red meat till 2cm thick. Place flour on a plate. Combine the breadcrumbs, fennel and parsley on a plate. Dip the cutlets in flour and shake off extra. Dip in egg, then in crumb combination, pressing firmly to coat. Heat vegetable oil in a frying pan over medium-excessive heat. Cook the red meat, in 2 batches, for 2-three mins each facet or until cooked thru.
  3. Place beans and sweet potato in a bowl. Combine vinegar and final olive oil and pour over bean mixture. Toss to combine. Serve with the red meat.

Nutritions of Herb & spice crumbed red meat

fatContent: 739.705 calories
saturatedFatContent: 44 grams fat
carbohydrateContent: 7 grams saturated fat
sugarContent: 42 grams carbohydrates
fibreContent: 9 grams sugar
proteinContent:
cholesterolContent: 42 grams protein
sodiumContent: 185 milligrams cholesterol

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