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 (150 g each) Pork escalope; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Apricot Jam; 4 discs (50 g each) Boxed white bread; 150 g grated gouda cheese; 5 Stem(s) Parsley; baking paper

AUTHOR
Valentine Lee

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 (150 g each) Pork escalope
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Apricot Jam
4 discs (50 g each) Boxed white bread
150 g grated gouda cheese
5 Stem(s) Parsley
baking paper

Directions

1
Clean, peel and wash the carrots, halve them lengthwise and cut them into thin slices. Wash, halve and stone the apricots. Chop the almonds coarsely. Wash cutlets, dab dry and possibly halve. Heat oil in a frying pan and fry escalopes for about 2 minutes on each side. Season with salt and pepper and remove. Put carrots into the frying fat and steam for about 5 minutes
2
Add the apricots and almonds and fry for a few minutes more. Season with salt and pepper. Add jam and heat. Remove from heat. Place slices of bread on a baking tray lined with baking paper. Place the slices on top and spread the apricot-carrot mixture on top.
3
Sprinkle with cheese. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 12-15 minutes. Wash parsley, shake dry. Pluck off leaves and chop finely, except for a little bit for garnishing. Sprinkle toasts with parsley and garnish