Minute cutlets with lemon carrots

Name: Minute cutlets with lemon carrots
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 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

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

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
Clean the carrots, leaving a little green. Peel and wash the carrots and cook in boiling salted water for about 10 minutes.
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
Wash the basil and pluck the leaves. Drain the carrots. Add butter, basil, lemon peel and lemon juice and stir. Serve with cutlets.