Lemon escalope with farmer salad

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Clean, wash and roughly pluck the lettuce and let it drip off. Drain the olives. Cut the lid off the pepper and remove the core. Wash the bell peppers and cut into rings. Peel onions and cut into rings. Drain the corn.

2. 2

   Put lettuce, olives, bell peppers, corn and onions in a bowl. Season vinegar and 1 tablespoon of water with salt, pepper and sugar. Add 2 tablespoons of oil. Wash the rosemary, dab dry and pluck the needles from the stalks. Wash lemon hot, rub dry and cut into slices. Wash the meat, dab dry, cut in half crosswise and season with salt and pepper. Heat 1 tablespoon of oil in a coated pan. Fry the meat for 3-4 minutes on each side. In the meantime, whisk the vinaigrette again if necessary and carefully fold into the salad. Add the lemons and rosemary while turning the meat and fry with it. Arrange the meat, lemon slices and some salad on plates. Slice Parmesan cheese over them.

3. 3

   Heat 1 tablespoon of oil in a coated pan. Fry the meat for 3-4 minutes on each side. In the meantime, whisk the vinaigrette again if necessary and carefully fold into the salad. Add the lemons and rosemary while turning the meat and fry with it. Arrange the meat, lemon slices and some salad on plates. Slice Parmesan cheese over them. Add the rest of the salad. Flatbread tastes good with it

Nutrition Facts

KCAL
400 kcal

CARBS
17 g

FATS
16 g

PROTEINS
45 g