Ingrédients
- Beef, slices or chicken breasts1 kilogram
Lait liquide1 liter- Red bell pepper, finely chopped1 piece
- Mushrooms400 grams
Jus de citron1 piece
Farine0.5 cup- Chicken broth cube, Maggi2 cubes
Beurre1 tablespoon- Vegetable oil for frying or ghee1 cup
Épices1 teaspoon
Sel1 teaspoon
Mesures
- 1
The cutlets should be pounded thin like scallop slices.
5 minutes - 2
Season the cutlets on both sides with salt, spices, and finely chopped pepper, then fry them well in oil.
5 minutesMatériel requis:
Poêle à frire - 3
Prepare the béchamel sauce by browning the flour in ghee or oil or butter as desired. When the flour turns golden, gradually add the liter of milk while stirring very quickly, then add a can of mushrooms and Maggi. When the béchamel boils, turn off the heat so it doesn't thicken too much.
10 minutesMatériel requis:
Marmite🍳Whisk - 4
After frying the cutlets, cut them into squares.
5 minutes - 5
In a pot, add the lemon juice, then add the cutlets and béchamel and place them on the heat.
5 minutesMatériel requis:Marmite - 6
Fry the second can of mushrooms in ghee or butter, add it to the ingredients, and leave it on the heat for a quarter of an hour.
15 minutes
Faits nutritionnels
Lait liquidepour 100gJus de citronpour 100gFarinepour 100gBeurrepour 100gÉpicespour 100gSelpour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.