tomatoes à la provençale

Name: tomatoes à la provençale
Cook time: 2 h
Total time: 2 h
Yield: 9
Ingredients: 1 kg fleshy tomatoes; 6-8 TABLESPOONS Olive oil; 4-5 Garlic cloves; 1 collar Parsley; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 9

1 kg fleshy tomatoes
6-8 TABLESPOONS Olive oil
4-5 Garlic cloves
1 collar Parsley
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Dab meat dry and cut in half. Tap small cutlets flat between foils. Whisk eggs. Season flour with salt and pepper. Turn escalopes first in flour, then in egg and finally in the panko-nut-mixture, keep cold.

Nutrition Facts

KCAL
70 kcal

CARBS
2 g

FATS
6 g

PROTEINS
1 g

tomatoes à la provençale

Ingredients

Directions

Nutrition Facts

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