INGREDIENTS
- Milanese:
- – Pork loin minimize for Milanese ½ kg.
- – Mustard 1 tbsp.
- – Garlic 3 cloves.
- – Parsley in 1 c.
- – Lemon zest 1 tsp.
- – Salt and pepper.
- – Eggs 4 items.
- – C/N breadcrumbs.
- Salad:
- – Brussels sprouts 1 tray.
- – Pecan nuts ½ cup.
- – Grated cheese 3 tbsp.
- – Lemon juice 1 teaspoon.
- – Olive oil 3 tbsp.
- – Salt and pepper.
- Pumpkin candy potato puree:
- – Potato pumpkin 3 pcs.
- – Salvia C/N.
- – Butter 80 g.
- – Salt and pepper.
1.Marinate the pork for Milanese with garlic, parsley, mustard, pepper and lemon zest. Combine properly and go away within the fridge for some time (roughly 1 hour).
2.Combine the eggs with salt and move the well-marinated meat for Milanese after which coat with breadcrumbs.
3.Lower the pumpkin candy potatoes in half lengthwise. Season with salt, pepper, sage and olive. Cowl with aluminum and cook dinner within the oven till tender. Peel properly and blend with the butter, salt and pepper.
4.For the salad: wash the Brussels sprouts and take away the brown a part of the stem. Then, seize them from the half the place the top is and minimize very thinly with the mandoline. Put all of the filleted cabbages in a bowl and add salt and lemon juice. Combine together with your arms in order that they soften. Add the grated cheese and toasted pecans, olive oil and black pepper.
5.Fry the milanesas and serve with lemon.
.
NOW EAT!.
