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 Amandes, avec peau; 4 Pork cutlet (approx. 120 g each); 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 TABLESPOONS Apricot Jam; 4 discs Boxed white bread (à approx. 40 g); 150 g grated gouda cheese; 7-10 Tbsp Cling film; baking paper

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Carrots
300 g Apricots
75 g Amandes, avec peau
4 Pork cutlet (approx. 120 g each)
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 TABLESPOONS Apricot Jam
4 discs Boxed white bread (à approx. 40 g)
150 g grated gouda cheese
7-10 Tbsp Cling film
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 the cutlets, dab dry and twist 2 layers of foil flatter. Heat oil in a frying pan and fry escalopes on each side for about 2 minutes. Season with salt and pepper and remove. Put carrots into the frying fat and steam for about 3 minutes.
2
Add the apricots and almonds and continue to fry for about 3 minutes. Season with salt and pepper. Add jam and heat. Remove from heat.
3
Put slices of bread on a baking tray lined with baking paper. Place the cutlets on top and spread the apricot mixture on top. Sprinkle with cheese. Bake in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for approx. 10 minutes