Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Meat
Vinaigrette
How it's done
Meat
Combine the mustard with all the other ingredients up to and including the paprika. Coat the cutlets with the mixture, cover and leave to marinate in the fridge for approx. 2 hrs. Remove the meat from the fridge approx. 30 mins. prior to cooking. Wipe off the marinade, set aside. Salt the meat.
Gas/charcoal barbecue: Grill the cutlets over/on a high heat for approx. 3 mins. on each side. Coat with the reserved marinade. Then finish grilling over/on a medium heat for approx. 2 mins. on each side.
Griddle: heat a dash of oil in an uncoated griddle pan, then reduce the heat. Grill the cutlets over a medium heat for approx. 2 mins. on each side, brush with the reserved marinade, finish grilling for approx. 3 mins. on each side.
Vinaigrette
Mix the balsamic vinegar with all the other ingredients up to and including the oregano and leave to infuse for approx. 30 mins., season.
| Serve with: | Slices of toast. |
|---|
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