INGREDIENTS
- Eggplant Milanese:
- – 3 eggplants lower lengthwise into 1.5 cm slices.
- – Vinegar.
- – Floor chili / oregano.
- – Garlic and parsley.
- – Salt and pepper.
- – Chilly water c/n.
- – Bread crumbs.
- – Grated cheese.
- – Avena.
- Potato Milanese:
- – 2 massive white potatoes.
- – Flour.
- – 3 to 4 eggs.
- – Bread crumbs.
- – 200 g of grated semi-hard cheese.
- – Advantageous salt.
- – Oil for frying.
- Salad:
- – Cooked beans 300 g.
- – Carrot 1 unit.
- – Zucchini 1 laptop.
- – Purple onion ½ unit.
- – Lemon juice.
- – Chopped parsley.
- – Salt and pepper.
- – Oliva.
- – Ask.
- – Black olives.
- – She.
EGGPLANT MILANESASES AND POTATO MILANESASES WITH SALAD we resolve the menu for you with this spectacular dish that’s tremendous wholesome, nutritious and scrumptious
PROCEDURE:
1. Peel, lower the eggplants into slices and marinate them with vinegar, floor chili, oregano and garlic and parsley for a couple of hours.
2. Season the eggplant. Go the eggplants after which in breadcrumbs or panko, and a bit cheese, put them on an oiled plate.
3. Put within the oven.
4. For the potato milanesa, peel the potatoes, lower them lengthwise and ensure they’re ½ centimeter thick, roughly.
5. Boil them for 3 minutes in water with a bit salt, take away them and immerse them in very chilly water to cease the cooking.
6. Dredge in flour, then in egg, and eventually within the breadcrumb and cheese combination.
7. Do it with all of them and hold them within the fridge for half an hour in order that the batter units properly.
8. Place it on a plate with a bit oil and bake over excessive warmth.
9. For the salad, lower the carrot and zucchini into slices with the potato peeler.
10. Combine the beans with the greens, the julienned onion, a bit chopped garlic, mint and the olives. Season and serve with the milanesas.
