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Mercedes Minaya Palacios posted an update
11 months ago (edited)
Level:
Executive Chef
Toncashu-style lamb cutlets
They are marinated with soy, coriander and grated ginger.
Dredged in flour, egg and panko
Then fried in sunflower oil.
The base of the dish are tender sprouts, julienned dried apricots and pomegranate seeds
Level:
Executive Chef
Chuletas de cordero al estilo toncashu
Están maceradas con soja, cilantro y jengibre rallado.
Rebozadas en harina, huevo y panko
Después fritas en aceite de girasol .
La base del plato son brotes tiernos, orejones en juliana y semillas de granada
Translated from Spanish
Mercedes Delgado de Miguel, Lana Mihajlović and 3 others2 Comments-
Level:
Sous Chef
That sounds and looks amazing! 🤩 I love the fusion vibe! That mix of soy, ginger and coriander with the sweetness of apricots and pomegranate must be a flavor bomb. Such an elegant balance of freshness and crunch!
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Level:
Scoolinary Team
¡Se puede casi oir el “crunchy” de esa fritura!
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