Zuccini schnitzel with leeks, peppers in sour
1 Recipe
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | ounce | Leeks |
| 7 | ounces | Red Peppers |
| 8 | ounces | Zuccini, small |
| 3 | tablespoons | Flour |
| 1½ | ounce | Butter |
| Salt | ||
| Pepper | ||
| ½ | cup | Vegetable Broth |
| 1½ | ounce | Double Cream |
| 1 | Egg | |
| ½ | ounce | Breadcrumbs |
Directions
1.Clean leeks,cut lenghtwise,cut into rings. 2.Wash and clean peppers, cut into small stripes. 3.Wash zuccini and cut into ½ cm thick slices.Put 4 slices aside and cut the rest of the slices into thin strips.
4.Knead together 1 tablespoon flour and 1 tablespoon butter. 5.Saute the zuccini,leeks and peppers in ⅓ of the butter;season to
taste;add the broth and the cream and bring to a boil;add the flour-
butter-mix and stir until smooth. Simmer, uncovered, 3-4 minutes. 6.Salt and pepper the zuccini strips, roll in the rest of the flour.
Roll in the beaten egg and than in the breadcrumbs.
7.Heat the leftover butter in a skillet and fry the zuccini, on mild
heat, on both sides about 3-4 minutes. 8.Divide on plates and pour sauce over it,garnish with slices.
9.Serve with potatoes and tomatoe juice. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-785-8098
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini