Skinkeschnitzler provencale

Name: Skinkeschnitzler provencale
Yield: 2
Ingredients: EVS. 1-2 tsp. ground cardamom; Vegetables; Pepper; Salt; ½-1 Squash; 1 tbsp Balsamic vinegar; 1 small Or ½ large Eggplant; 1 clove Garlic; 1 tbsp Oil; 1-2 tbsp Fresh oregano or 1-2 tsp dried; 1-2 tbsp Fresh Sage or 1-2 tsp dried; 2 tbsp Fresh oregano or 2 teaspoons dried; 2 Ham schnitzler of the inner thighs, 1 cm thick, à ca. 125 g; 200 g Bread; 3 Tomatoes

Mains

Cook time: 0 min.
Servings: 2

Ingredients for Skinkeschnitzler provencale

		EVS. 1-2 tsp. ground cardamom
		Vegetables
		Pepper
		Salt
½-1		Squash
1	tbsp	Balsamic vinegar
1	small	Or ½ large Eggplant
1	clove	Garlic
1	tbsp	Oil
1-2	tbsp	Fresh oregano or 1-2 tsp dried
1-2	tbsp	Fresh Sage or 1-2 tsp dried
2	tbsp	Fresh oregano or 2 teaspoons dried
2		Ham schnitzler of the inner thighs, 1 cm thick, à ca. 125 g
200	g	Bread
3		Tomatoes

Instructions for Skinkeschnitzler provencale

To prepare the Skinkeschnitzler provencale recipe, please follow these instructions:

Turn on the oven at 180 degrees.

Cut squash, eggplant and tomatoes into ½-1 cm thick slices. Season the slices with salt and pepper and place them in a large refractory dish. Cut garlic into thin slices and put them down between the vegetables in the dish. Dip the balsamic and oil on the vegetables. Sprinkle with chopped sage and oregano. Pour the vegetables in the oven for approx. 1 hour.

Dip the hamburgers dry with kitchen roll. Turn them into finely chopped oregano, squeezed garlic, pepper and possibly. Bumped cardamom. Heat the oil on a pan with good heat. Immediately brown the meat on both sides. Turn to medium heat and step 1½ to 2 minutes on each side. Season with salt.

Skinkeschnitzler provencale

Ingredients for Skinkeschnitzler provencale

Instructions for Skinkeschnitzler provencale

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