Minute cutlets with lemon carrots

AUTHOR
Andrew Gay
DIFFICULTY
very easy
RATING
4 1
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 1 bundle (approx. 650 g each) young carrots
  • 7-10 Tbsp Salt
  • 9 Minute cutlets (approx. 50 g each)
  • 4,5 Washer/s Bacon
  • 2 TEASPOONS Pesto (glass)
  • 2 TABLESPOONS Oil
  • 3 Stem/s Basil
  • 2 TABLESPOONS Butter
  • 1 Organic Lemon
  • 2 TABLESPOONS Lemon juice
  • 9 wooden skewers

Directions

  1. 1

    Clean the carrots, leaving a little green. Peel and wash the carrots and cook in boiling salted water for about 10 minutes.

  2. 2

    Dab meat dry. Halve whole bacon slices. Spread the meat with pesto and cover each with 1⁄2 bacon slice. Fold over the meat and fix with wooden skewers. Fry escalopes in hot oil for about 4 minutes.

  3. 3

    Wash the basil and pluck the leaves. Drain the carrots. Add butter, basil, lemon peel and lemon juice and stir. Serve with cutlets.

Nutrition Facts

KCAL
310 kcal
CARBS
7 g
FATS
18 g
PROTEINS
28 g