Quail cutlet of Veal Tenderloin with grilled aubergine

Ingredients for Quail cutlet of Veal Tenderloin with grilled aubergine

Instructions for Quail cutlet of Veal Tenderloin with grilled aubergine

To prepare the Quail cutlet of Veal Tenderloin with grilled aubergine recipe, please follow these instructions:

Quail cutlet: slice the tenderloin into 24 paragraph á 25 grams medailloner. Low 12 sandwich with a quail breast in, without skin and legs. Spice with salt and wrap into svinenet and FRY for two minutes on each side. Kept warm. Grilled Eggplant: Eggplants, cut into 2 cm. high medailloner and turned into oil and flavored bread crumbs. FRY in oil 2-3 minutes. Herb bread crumbs: herbs, bread crumbs and garlic blended. Dried. Quail reduction: Quail hulls Brown in a pan. Water, vegetables and spices are added and Cook, covered, for 2 hours. Sieve and reduce to 3 cups broth. Fitted with 1 dl olive oil and 100 g butter.