Fondue simple
Composition / ingredients
5
servings:
Cooking method
Fondue bowl can be rubbed with garlic beforehand, put melted butter in it.
Cut the meat into small oblong pieces (so they are easier to fry). In the heated butter they are fried very quickly, the guests are satisfied and well-fed)))
Instead of veal, you can use chicken fillet.
You can marinate the meat beforehand, then the food will turn out even more delicious.
Of course, do not forget about salt and spices. You can add salt and pepper immediately to the oil itself.
Cut the meat into small oblong pieces (so they are easier to fry). In the heated butter they are fried very quickly, the guests are satisfied and well-fed)))
Instead of veal, you can use chicken fillet.
You can marinate the meat beforehand, then the food will turn out even more delicious.
Of course, do not forget about salt and spices. You can add salt and pepper immediately to the oil itself.
Caloric content of the products possible in the composition of the dish
- Veal - brisket - 213 kcal/100g
- Veal fillet - 158 kcal/100g
- Veal leg - 161 kcal/100g
- Veal - ham - 108 kcal/100g
- Veal - chop on a bone - 188 kcal/100g
- Veal - schnitzel - 162 kcal/100g
- Veal - dorsal part - 210 kcal/100g
- Garlic - 143 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
