Fillet pans

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Simmer mini dumplings at medium heat in boiling water for about 7 minutes. Take out and let drain. Cut pork fillet into 5 medallions and pat dry. Heat oil in a pan. Fry the medallions on both sides and season with salt and pepper. Take them out.

2. 2

   Cut the carrot diagonally into thin sticks and wash the sugar snap peas. Put both in the hot frying fat and fry. Add 100 ml water, stir in stock. Cook everything closed at medium heat for about 10 minutes. Add cream, fillets and dumplings to the vegetables and heat up. Season fillet pan with salt and pepper

Nutrition Facts

KCAL
560 kcal

CARBS
63 g

FATS
30 g

PROTEINS
54 g