出汁漬け（トマトの白だし漬け）｜エプロンさんのレシピ書き起こし
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Beef Cutlet | Hotel de Mikuni's Recipe Transcription
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Ingredients
- Beef steak meat : 1 sheet
- salt : Appropriate amount
- pepper : Appropriate amount
- Beaten egg : Appropriate amount
- Olive oil : 1 tablespoon
- sour cream : 1 tablespoon
- Watercress : Appropriate amount
- (A) Bread crumbs (fine) : 1 tablespoon
- (A) Grated cheese : 2 tablespoons
- (A) Chopped parsley : 1 tablespoon
Time required
30minutes
Procedure
-
1)
Prepare the material
00:33
Add salt and pepper to the beef steak. Mix the ingredients of (A) in the vat and put the beef steak on it.
-
2)
Put on a batter
01:17
Put the beaten egg on the surface of the beef steak and sprinkle it with clothes.
-
3)
Bake beef steak
02:38
Put olive oil in a frying pan and bake the battered meat. Cover all the remaining batter and bake on both sides until the batter becomes fragrant.
-
4)
Arrangement
04:57
Place the watercress on the plate and the roasted meat. Completed with sour cream.
Point
・ Recipe for "beef cutlets" by Kiyomi Mikuni, owner and chef of the French restaurant "Hotel de Mikuni" in Yotsuya, Tokyo.
・ A luxurious dish.
・ Beef steak is baked in medium rare. Bake slowly while the olive oil is not hot.
・ Turn on the fire with the image of fried.
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