Ginger cutlet on fennel and spring onion vegetables

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Peel the ginger and cut into thin slices. Cut the chillies in half lengthwise, remove the seeds. Cut the pod into small pieces. Mix 2 tbsp. oil, ginger and 1 tsp. honey.

2. 2

   Wash cutlets, dab dry and cut into 3 pieces. Beat the cutlets between 2 layers of foil flat and mix with the marinade. Marinate cutlets for about 1 hour. Prepare rice in boiling salted water according to package instructions. Wash and clean the fennel. Set fennel green aside. Slice the fennel into very thin slices. Mix vinegar and 1/2 tsp honey. Fold in 2 tbsp. oil and season with salt and pepper. Mix vinaigrette and fennel. Heat up a pan and fry the escalopes in it in portions while turning for about 3 minutes.

3. 3

   Mix vinegar and 1/2 tsp honey. Fold in 2 tbsp. oil and season with salt and pepper. Mix vinaigrette and fennel. Heat up a pan and fry the escalopes in it in portions while turning for about 3 minutes. Keep escalopes warm. Deglaze roast with broth and let simmer for about 2 minutes. Stir starch and 2 tbsp. water until smooth, use to bind the roasting set. Simmer for about 1 minute, season with salt and pepper if necessary. Drain rice. Arrange rice, fennel salad, escalope and sauce and garnish with pink pepper berries

4. 4

   Deglaze roast with broth and let simmer for about 2 minutes. Stir starch and 2 tbsp. water until smooth, use to bind the roasting set. Simmer for about 1 minute, season with salt and pepper if necessary. Drain rice. Arrange rice, fennel salad, escalope and sauce and garnish with pink pepper berries

5. 5

   Waiting time approx. 45 minutes

Nutrition Facts

KCAL
450 kcal

CARBS
44 g

FATS
9 g

PROTEINS
48 g