Caesar veal cutlet baguette

Caesar veal cutlet baguette

For Caesar Veal Sliced Baguette, first toast pine nuts in a pan without adding fat. Remove from heat. For the Caesar cream, blend cream cheese, light mayonnaise, yogurt and anchovy fillets. Season with ground pepper. Grate fresh parmesan cheese and mix in. Heat the corn oil in a frying pan. Sauté the veal cutlets vigorously. Season with salt and pepper from the mill. Remove the veal cutlets from the heat. Cut the baguette into two pieces. Cut in half lengthwise. Spread both halves of the baguette with Caesar cream. Place romaine lettuce on the lower halves with Caesar cream. Cut cucumber diagonally into long slices. Arrange on the salad. Spread the veal slices on top. Sprinkle with pine nuts. Place the top halves of the baguette on top. Press down lightly.

Servings: 2, Difficulty: 
Preparation time: 30 minutes, Total duration: 30 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
693 kcal
46 g
48 g
34 g

(C)opyright by Marions Kochbuch