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Savoy cabbage schnitzel
1 serving
Cut the stingray from the head, roll the leaves with cool boiling water. Take two small leaves, lubricate one with sour cream sauce, put another sheet on it, press slightly and give an oval shape. Then plan in flour, wet in an egg and roll again in crumbs. Fry until a ruddy crust forms. When serving, pour melted butter, separately serve sour cream.
Cut the stingray from the head, roll the leaves with cool boiling water. Take two small leaves, lubricate one with sour cream sauce, put another sheet on it, press slightly and give an oval shape. Then plan in flour, wet in an egg and roll again in crumbs. Fry until a ruddy crust forms. When serving, pour melted butter, separately serve sour cream.
butter - 3 tbsp. spoons, salt to taste, flour - 2-3 tbsp. spoons, eggs - 1 pc., sour cream - 4-5 tbsp. spoons, ground crumbs - 2 tbsp. spoons, savoy cabbage - 6-8 sheets
