Crispy escalope with fried potatoes and vegetables
50 grams cherry tomatoes
1 red onion
200 grams sliced carrots
200 grams string beans, sliced
300 grams potato slices
Vegan mayonnaise to taste
salt, pepper and olive oil
The way to make it!
Cut the cherry tomatoes into quarters and the red onion into strips. Bring a pan with plenty of water to the boil and blanch the string beans and carrots until al dente in 8 minutes. Drain and toss with the cherry tomatoes.
Heat two tablespoons of olive oil in a large frying pan and fry the potato slices, stirring, for 10-12 minutes until golden brown and done. Add the sliced onions for the last five minutes. Season to taste with salt.
Heat two tablespoons of olive oil in a frying pan and fry the crispy escalopes for two minutes per side over medium heat until crispy and warm.
Divide the vegetables and potatoes between two plates and serve with the crispy escalopes and vegan mayonnaise.
Enjoy your meal!
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