Lemon stewed chinch chitzels with chili sauce

Ingredients for Lemon stewed chinch chitzels with chili sauce

Instructions for Lemon stewed chinch chitzels with chili sauce

To prepare the Lemon stewed chinch chitzels with chili sauce recipe, please follow these instructions:

Cut 4 of the lemon. Add 4 tablespoons of lemon juice of the rest of the lemon.

Cut the cucumber and tomato into small tern and cauliflower in very small bouquets. Clean the chili for stalk, kernels and middle walls and chop it nicely. Mix cucumber, tomato, cauliflower, chili, olive oil and 2 tablespoons of lemon juice together in a bowl. Season with salt.

Dip the hamburgers dry with kitchen roll. Spice with pepper. Heat the oil on a pan. Step the lemon boats approx. 1 minute on each side. Take the lemon boats off the forehead. Immediately brown the hamchnitzels on the forehead at high heat. Turn down to medium heat and finish them for 1½ to 2 minutes on each side until they have just passed through. Season with salt.

Taste the dishes with finely chopped garlic, lemon juice, salt and pepper.