783411
16
Zoom out
Zoom in
Previous page
1/20
Next page
16
Plier l’escalope et la fixer avec un cure-dent�
Piegare la fettina in due e fissare il ripieno con uno stuzzicadenti�
Schnitzel zusammenklappen und mit Zahnstocher fixieren�
2
1
Kalbsschnitzel würzen� Emmentaler mit Schinken umwickeln und in die Mitte des
Schnitzels legen�
Assaisonner les escalopes de veau� Enrouler le jambon autour de l’Emmental et le
placer au milieu de l’escalope�
Aggiustare la fettina di manzo di sale e pepe� Avvolgere l’Emmental con il prosciutto,
quindi posizionare al centro della fettina�
Tourner dans l’œuf, puis dans la chapelure, bien presser
Faire frire jusqu’à ce qu’elles soient dorées� Retirer les cure-dents avant de servir
Immergere nell’uovo, quindi passare nel pangrattato e picchiettare�
Friggere finché risulta dorata� Prima di servire, rimuovere gli stuzzicadenti�
In Ei und dann in Paniermehl wenden, gut andrücken�
Goldbraun frittieren� Zahnstocher vor dem Servieren entfernen�
3
Couper les calamars en fines rondelles� Mettre la farine de maïs dans une assiette�
Tagliare i calamari in anelli sottili� Versare la farina di mais su un piatto�
Calamares in dünne Ringe schneiden� Maismehl auf einen Teller geben�
1
2
Eier, Knoblauch und Zitronenschale in einer Schüssel mischen�
Semmelbrösel auf einen dritten Teller geben�
Mélanger les œufs, l’ail et le zeste de citron dans un bol�
Mettre la chapelure dans une troisième assiette�
In una ciotola mescolare uova, aglio e buccia di limone�
Versare il pangrattato su un terzo piatto�
Rouler les rondelles de calamar dans la farine de maïs, les tremper dans l’œuf et
les tourner dans la chapelure� Plonger le calmar délicatement par petites quantités
dans l’huile�
Passare gli anelli di calamari nella farina di mais, quindi immergerli nell’uovo e
passare nel pangrattato� Friggere in olio pochi calamari per volta�
Calamaresringe in Maismehl wälzen, in Ei tauchen und in Semmelbröseln wenden�
Calamares vorsichtig portionweise ins Öl geben�
3
Zutaten | Ingrédients | Ingredienti Zutaten | Ingrédients | Ingredienti
Zubereitung | Préparation | PreparazioneZubereitung | Préparation | Preparazione
Sel | poivre
Sale | pepe
Salz | Pfeffer
Gewürze | Épices | Spezie
tranches de jambon
fette di prosciutto
Scheiben Schinken
8
œufs, légèrement battus
uova, leggermente sbattute
Eier, leicht verquirlt
2
Paniermehl
Chapelure
Pangrattato
TL abgeriebene Zitronenschale
CC de zeste de citron râpé
cucchiaino di buccia di limone
grattugiata
2
Tasse Semmelbrösel
tasse de chapelure
tazza di pangrattato
1
Eier, verquirlt
œufs, battus
uova, sbattute
2
Knoblauchzehen, zerdrückt
gousses d’ail, écrasées
spicchio di aglio schiacciato
2
dünne Kalbsschnitzel
escalopes de veau minces
sottili fettine di manzo
8
kleine, gesäuberte Calamarestrichter
petits calamars entiers, nettoyés
piccoli calamari interi già puliti
500 g
Scheiben Emmentaler, 1 cm dick
tranches d’Emmental de 1 cm d’épaisseur
fette di Emmental con 1 cm di spessore
8
EL Maismehl
CS de farine de maïs
cucchiaio di farina di mais
2
Cordon bleu
Cordon bleu
Cordon bleu
170 °C
4 4
8 Min. Tintenfischringe
Anneaux de calamars
Anelli di calamari
160 ° C
1 min.
16


Need help? Post your question in this forum.

Forumrules


Report abuse

Libble takes abuse of its services very seriously. We're committed to dealing with such abuse according to the laws in your country of residence. When you submit a report, we'll investigate it and take the appropriate action. We'll get back to you only if we require additional details or have more information to share.

Product:

For example, Anti-Semitic content, racist content, or material that could result in a violent physical act.

For example, a credit card number, a personal identification number, or an unlisted home address. Note that email addresses and full names are not considered private information.

Forumrules

To achieve meaningful questions, we apply the following rules:

Register

Register getting emails for Koenig B02200 at:


You will receive an email to register for one or both of the options.


Get your user manual by e-mail

Enter your email address to receive the manual of Koenig B02200 in the language / languages: German, French, Italian as an attachment in your email.

The manual is 3.3 mb in size.

 

You will receive the manual in your email within minutes. If you have not received an email, then probably have entered the wrong email address or your mailbox is too full. In addition, it may be that your ISP may have a maximum size for emails to receive.

The manual is sent by email. Check your email

If you have not received an email with the manual within fifteen minutes, it may be that you have a entered a wrong email address or that your ISP has set a maximum size to receive email that is smaller than the size of the manual.

The email address you have provided is not correct.

Please check the email address and correct it.

Your question is posted on this page

Would you like to receive an email when new answers and questions are posted? Please enter your email address.



Info