A la Gypsy schnitzel (multicooker REDMOND RMC-02)

Category: Meat dishes
A la Gypsy schnitzel (multicooker REDMOND RMC-02)

Ingredients

ham or boiled sausage 6-7 pieces
cheese 150-200gr
eggs 2 pcs
flour for breading
tomato 2 pcs
pickled cucumbers optional

Cooking method

  • I didn't have any ham or sausages, but I had a chicken roll from it and cooked it. I cut the roll into slices, the tomatoes into slices, rolled everything in flour, then in a beaten egg, then again in flour and egg. In a greased multicooker bowl, put three slices of ham (roll) with the first layer, slices of tomato on top and sprinkle with grated cheese. Then another layer of ham again, pickled cucumbers and tomatoes in thin slices. Sprinkled with cheese on top, you can simply spread the cheese slices. Between the layers, I also added finely chopped garlic, one clove. Included the program express for 35 minutes. After the signal, she took the bowl out of the multicooker, cooled it down a little, put a saucer and a double boiler on top and turned it over. Very tasty both hot and cold and sooooo colorful. Bon Appetit!
  • A la Gypsy schnitzel (multicooker REDMOND RMC-02)
  • A la Gypsy schnitzel (multicooker REDMOND RMC-02)

Time for preparing:

45 minutes

Rick
Irina! Very interesting. I took it to the bookmarks, I will cook.
lifans
The class was bookmarked! And you need to roll sausage and tomatoes in flour and eggs, do I understand?
vernisag
To the health of the girl! Yes, I did that, according to the recipe it is done in a frying pan and without tomatoes and cucumbers, but I wanted it this way ... I doused the tomato in flour so that it was on land, it also gives a lot of moisture.
irman
Irinka, thanks for the recipe, I'll try it with meat.
vernisag
Health Irina! Aga Ksyunya said that it is possible to dispose of the remnants of the cut ...
Ksyushk @ -Plushk @
Quote: vernisag

Aga Ksyunya said that it is possible to dispose of the remnants of the cut ...

Yeah, yeah, she said. For me it is just very relevant from the first day to this day.

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