Fine Toast Hawaii

Name: Fine Toast Hawaii
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Carrots; 300 g Apricots; 75 g Almond kernels; 4 Pork cutlet (approx. 120 g each); 7-10 Tbsp Salt; 4 TABLESPOONS Oil; 7-10 Tbsp Pepper; 2 TABLESPOONS Apricot Jam; 4 discs Boxed white bread (à approx. 40 g); 150 g grated gouda cheese; 4 Stem(s) Parsley; baking paper

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Carrots
300 g Apricots
75 g Almond kernels
4 Pork cutlet (approx. 120 g each)
7-10 Tbsp Salt
4 TABLESPOONS Oil
7-10 Tbsp Pepper
2 TABLESPOONS Apricot Jam
4 discs Boxed white bread (à approx. 40 g)
150 g grated gouda cheese
4 Stem(s) Parsley
baking paper

Directions

1
Peel the carrots, cut them in half lengthwise and cut into thin slices. Wash, halve, stone and slice the apricots. Chop the almonds coarsely. Wash cutlets, dab dry, season with salt.
2
Put oil in two pans and heat. Fry the cutlets for about 2 minutes on each side. Season with pepper and take out. Put carrots and almonds into the frying fat of a pan and fry for about 5 minutes.
3
Add the apricots and fry for a few minutes. Season with salt and pepper. Add jam and heat. Remove from heat. Place slices of bread on a baking tray lined with baking paper. Put the slices on top and spread the apricot mixture on top.
4
Sprinkle with cheese. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 15 minutes. Wash parsley, shake dry. Pluck off leaves and chop finely. Sprinkle toasts with parsley