Herb & spice crumbed beef

Herb & spice crumbed beef


Herb & spice crumbed beef

The ingredient of Herb & spice crumbed beef

  1. 500g sweet potato (kumara), peeled, thinly sliced
  2. 2 tablespoons olive oil
  3. four beef cutlets
  4. 40g (1/4 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 of cup) vegetable oil
  10. 250g green round beans, trimmed, blanched
  11. 2 teaspoons crimson wine vinegar

The instruction how to make Herb & spice crumbed beef

  1. Preheat oven to 190u00b0C. Place the candy potato on a coated baking tray. Drizzle with half the olive oil. Bake for 25 minutes or till gentle.
  2. Meanwhile, use the flat aspect of a meat mallet to pound pork until 2cm thick. Place flour on a plate. Combine the breadcrumbs, fennel and parsley on a plate. Dip the cutlets in flour and shake off excess. Dip in egg, then in crumb aggregate, pressing firmly to coat. Heat vegetable oil in a frying pan over medium-excessive warmness. Cook the red meat, in 2 batches, for 2-3 mins every aspect or till cooked thru.
  3. Place beans and candy potato in a bowl. Combine vinegar and final olive oil and pour over bean combination. Toss to mix. Serve with the pork.

Nutritions of Herb & spice crumbed beef

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


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