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Snitel with vegetable puree and salad

Snitel with vegetable puree and salad


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  • a chicken breast,
  • 2 eggs,
  • flour,
  • pesmet,
  • oil,
  • 3 potatoes,
  • a carrot,
  • cauliflower,
  • broccoli,
  • Brussels sprouts,
  • 15 g butter,
  • half a cabbage,
  • one tomato,
  • 2 tablespoons oil,
  • 2 tablespoons vinegar,
  • salt,
  • pepper,

Servings: 2

Preparation time: less than 60 minutes

RECIPE PREPARATION Snitel with vegetable puree and salad:


  • * we cut the chicken breast and then we beat it for. snitel, seasoning,

  • * boil the vegetables in salted water for 20 minutes,

  • * beat eggs with a pinch of salt and pepper,

  • * we heat the oil,

  • * put the meat in flour - egg - breadcrumbs and fry,

  • * we put the cabbage on a large grater, we cut the tomato to everyone's preference, we put the oil, the vinegar, the salt and we mix well,

  • * drain the vegetables from the water (I always reserve water because it is very good, it can be used as a soup instead of water), put the butter and make puree (I leave the bigger vegetables do not puree them puree)


Wash the dried beans and soak them in plenty of cold water for 10-12 hours.

Drain the water, rinse the soaked bean and replace it with fresh one. Transfer it to a large bowl and put it on the fire.

Be careful and collect the foam formed whenever needed. Reduce heat, cover with a lid and cook for 40-50 minutes.

Halfway through cooking, add sliced ​​onions, garlic cloves, bay leaf and a pinch of salt.

Continue the fever until the beans are able to crumble, a sign that it is boiled enough.

Drain excess water, salt to taste and mix with a vertical feather mixer when you get a fine and creamy dry bean puree. Then add 3-4 tablespoons of olive oil and ready.

You can eat hot puree, but also cold, sprinkled with olive oil. Goes well with fish or seafood, grilled vegetables mushrooms in the pan or a mixed salad. Good appetite!

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Vegetable salad with mashed potatoes

Cut the peeled potatoes and carrots into cubes.
Boil them separately in salted water.
Drain the canned corn and peas, pass under a stream of cold water and let it drain again.
Drain the potatoes, mash them with the butter, add the warm milk and mix vigorously to obtain a homogeneous mashed potato. At the end, adjust the taste of salt.
Separately, mix the drained carrots and cool together with the peas, corn and mayonnaise.
Season with salt and pepper to taste.
Put in a stainless steel ring placed on a plate, a layer of mashed potatoes to occupy 1/3 of the height of the ring used. Thicken well with a spoon.
Add another layer of vegetable salad (1/3 of the height of the stainless steel ring) and finish with another layer of potatoes. Levels.
Remove the ring.

Serve garnished with egg slices, olives, red peppers and a few parsley leaves.


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Steamed vegetables are made into a very fine puree. Put it in the bread machine, add the yeast dissolved with a spoonful of sugar, put about 150 ml of warm water, hot pepper paste and then pour the flour. Add a teaspoon of salt and knead the drum, adding oil little by little. After the dough has risen, portion it and spread small wicks that pass through poppy seeds and sesame seeds. Bake over high heat until lightly browned, becoming crispy.

Try this video recipe too


Snitel with vegetable puree and salad - Recipes

We deliver our delicious dishes from Monday to Friday, from 10:00 to 17:00.

Price 17 lei, soup 6 lei, type 2 + salad 11 lei

Orders: 0757.565.888 or on the Facebook page

MONTHS

Greek style chicken soup
Smoking soup
Tripe soup
Celery and potato cream soup + croutons

1. Pork alms with polenta
2. Chicken schnitzel with rice with mushrooms and cabbage salad
3. Smoked ladder with beaten beans and pickle salad
4. Small with baked potatoes, dill and garlic
5. Pickled potato dish
6. Cordon Bleu menu -15 lei
(served with french fries and ketchup)
7. Mackerel with polenta and mujdei-15 lei

Cheesecake & # 8211 3 lei
Burnt sugar cream -5 lei

TUESDAY

Meatball soup
Tripe soup
Chicken noodle soup
Vegetable soup

1. Tochitura with polenta and mujdei
2. Chicken escalope with puree and pickles
3. Bean stew with sausages and pickles
4. Chicken pulp with rice and pickles
5. Pork schnitzel with baked potatoes + pickles
6. Cordon Bleu menu -15 lei
(served with french fries and ketchup)

& # 8212DE POST & # 8212
7. Pickle bean stew

Rice with milk -3 lei
Tiramisu-5 lei

WEDNESDAY

Tripe soup
Fish borscht & # 8211 7 lei
Bean soup
Bean soup with smoked meat

1. Spinach with egg and polenta
2. Meatballs marinated with puree and cabbage sauce
3. Chicken schnitzel, baked potatoes, cabbage salad
4. Chicken dish with olives and polenta
5. Cordon Bleu menu-15 lei
(served with french fries and ketchup)
6. Mackerel with polenta and mujdei-15 lei
7. Baked salami with natural potatoes - 15 lei
8. Trout with polenta and mujdei-28 lei
9. Sea bream with polenta and mujdei-28 lei

Pandispan-3 lei
Diplomat cake-5 lei

Tripe soup
Pork soup
Poured chicken soup
Cream of tomato and croutons soup

1. Potato mousse with pork
2. Chicken liver with onion, puree and pickle salad
3. Pasta with chicken breast and red sauce
4. Pork schnitzel with french fries and pickle salad
5. Soybean schnitzel, beaten beans, pickle salad
6. Cordon Bleu menu -15 lei
(served with french fries and ketchup)
7. Smoked pork meat with baked potatoes and cabbage salad -12 lei

Pancake with jam-3 lei
Bohemian cake with walnut cream -5 lei

FRIDAY

Beef soup -7 lei
Belly soup
Chicken soup with dumplings
Bean soup

1. Chicken with sour cream and polenta
2. Pork leg on a tray with puree and cabbage salad
3. Salt bread with natural potatoes
4. Chicken meat on a tray with rice with mushrooms and cabbage sauce
5. Monk pots
6. Cordon Bleu menu -15 lei
(served with french fries and ketchup)
7. Trout with polenta and mujdei -28 lei
8. Mackerel with polenta and mujdei -15 lei


Eggplant salad

We invite you to watch below the eggplant salad video recipe:

ingredients needed for eggplant salad:

  • Eggplant 5-6 pcs
  • Sunflower oil 100 ml (to taste)
  • Onions 1 pc
  • Salt

Preparation: Step 1. Eggplants must be baked on fire / flame for an intense taste and a perfect color. Any flame is good (stove or wood).

Step 2. Bake the eggplant on all sides until soft. When they are ready, take them out in a tray and let them cool a bit.

Step 3. Use a plastic knife and split the eggplant lengthwise as easily as in the image below. Take your time.

Step 4. Carefully remove the pulp with a wooden spoon as in the image below. Take your time.

Step 5. Put all the eggplant pulp on a wooden bottom and let it drain on an inclined plane as in the image below.

Step 6. After draining, finely chop with a plastic knife or a wooden sausage.

Step 7. Put the chopped aubergines in a bowl and mix them with the sunflower oil until you reach the desired consistency.

Step 8. Add salt and chopped onion. Serve with tomatoes, cheese, green onions, bell peppers and toast or other vegetables you like.


Video: Tipps vom Spitzenkoch: Wiener Schnitzel (May 2022).


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