Pepper cutlets in sherry sauce

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Grease 4 small round forms (8 cm Ø; approx. 150 ml content). Wash and peel the potatoes and cut or slice them into thin slices. Season 250 g cream with salt, pepper and nutmeg. Layer potato slices with Parmesan cheese in the moulds and finish with cheese. Pour cream over them. Bake everything in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 30 minutes. Peel and wash the carrots.

2. 2

   Wash and peel the asparagus and cut off the woody ends. Wash and clean the mangetouts. Cut carrots into thin slices, asparagus into pieces of about 3 cm. Cook the asparagus and carrots in boiling salted water for 6-8 minutes, sugar snap peas for 3-5 minutes. Drain and rinse with cold water. Wash meat, dab dry and cut into strips. Sprinkle with pepper mixture. Heat oil in a large pan and fry meat in it. Season with salt. Dust with flour and sauté briefly. Add 200 g cream and 300 ml water. Bring to the boil, add stock and add sherry. Let simmer for about 5 minutes.

3. 3

   Sprinkle with pepper mixture. Heat oil in a large pan and fry meat in it. Season with salt. Dust with flour and sauté briefly. Add 200 g cream and 300 ml water. Bring to the boil, add stock and add sherry. Let simmer for about 5 minutes. Melt butter in a wide saucepan. Swirl vegetables in it, season with salt and pepper. Season the shredded vegetables once more. Carefully turn gratins over, turning them over again if necessary. Serve with vegetables and shredded meat. Garnish with chervil

4. 4

   Melt butter in a wide saucepan. Swirl vegetables in it, season with salt and pepper. Season the shredded vegetables once more. Carefully turn gratins over, turning them over again if necessary. Serve with vegetables and shredded meat. Garnish with chervil

Nutrition Facts

KCAL
890 kcal

CARBS
43 g

FATS
55 g

PROTEINS
52 g