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Chicken fillet cutlets with zucchini and cummin cheese
Amazingly tasty, soft and tender cutlets. An excellent source of protein.
Pumpkin time has begun. I have caught a huge, 15 kg of berries…. And well, it has to be put into practice!
Cut the pumpkin into small pieces, place in a bowl, spray with oil (3g), mix and put in the microwave for 8 minutes. Either evaporate in a saucepan with a small amount of water, or in the oven (which, in my opinion, is too long - :).
Prepare a hot (almost boiling) broth by hand. Squeeze the finished pumpkin with a fork in a powder.
In a saucepan (with a good, thick bottom) put 20g of butter, and chopped onion. Stir fry until they become transparent (do not overcook so much that they change color!).
Add the rice and heat while stirring until they also get a clear appearance.
Add the wine and heat while stirring until the wine evaporates.
Gradually add the vegetable broth and stir them until the rice becomes soft. I used 800g of broth.
Add the pumpkin and grated Parmesan cheese and heat for a few more minutes, stirring. Put the lid on and remove from the stove.
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Finished product weight 1433
Servings 2
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Amazingly tasty, soft and tender cutlets. An excellent source of protein.
Finally, I have a recipe for healthy cheesecakes!
Soft and very tasty dessert. Healthy and low-calorie.
Inspired by my previous salty tart, I made another one: this time with vegetables and mushrooms. This is just great too!
