Veal escalopes served with stew of lentils and cucumbers in dill

Ingredients for Veal escalopes served with stew of lentils and cucumbers in dill

Instructions for Veal escalopes served with stew of lentils and cucumbers in dill

To prepare the Veal escalopes served with stew of lentils and cucumbers in dill recipe, please follow these instructions:

First wash the cucumber and crack the then lengthwise. Scrape the seeds out with a teaspoon and cut the cucumbers into slices of about two half ½ cm. thickness, the discs will be so Crescent-shaped.

Then came the Crescent-shaped cucumber slices in a colander and stir in 1 teaspoon of salt in, to pull væden out. Let the cucumber slices lie in Asia a half to a full hour, place the sieve in a pan or bowl, then the juice does not drip on the table. In another bowl stir the soured cream with finely chopped dill, cucumber slices and then stirred in.

Arrow and chop an onion and fry it in oil in a thick-bottomed saucepan. Came the Green lentils in a strainer, rinse them under the cold faucet, let them drain ok got them so down into the pan with the pork onions. Pour the water on so it just covers the whole, add salt, chili (do not cut into pieces) and a bay leaf. Let the mixture boil for 20 minutes until the lentils are tender, infant with a little water along the way.

When the lentils are tender, pour if necessary. excess cooking water from, and the chili and bay leaf are picked up and thrown out. Chop saw ansjosfiletterne, parsley and garlic finely, mix it with a tablespoon. olive oil and turn the mixture into the lens ragouten just before serving.

Let butter and oil be browned in a skillet in good heat. Unscrew so down for even heat and FRY kalveescalopes'ene 2-4 minutes on each side, depending on whether they should be roasted or done. When they are finished, they are served with cucumbers in dill and stew of lentils.