Silpancho

Slabs of meat coated in garlic mixture and breadcrumbs, fried until golden brown, served with ox eye, boiled rice and roasted potatoes and salsa.

Ingredients:

4 pieces of turnip slices 4 pcs large potatoes 4 pcs

td>eggplant 2 pcs of garlic cloves 160 g of rice 2 tbsp breadcrumbs 1 tbsp chopped parsley ground pepper olive oil water salt For salsa: 2 tbsp olive oil 1 tablespoon chopped parsley 4 pieces tomatoes 1 piece red onion salt

Procedure:

1. First, make the salsa; put the peeled, diced tomatoes, peeled, finely chopped onion, add finely chopped parsley, olive oil, mix everything, salt to taste and refrigerate
2. Cook the peeled potatoes cut into cubes in salted water until tender and cook the rice separately in salted water 3. Mash the peeled garlic with salt, season with pepper and mix with finely chopped parsley
4. Rinse the meat slices, dry them, rub them with the garlic mixture, coat them in breadcrumbs and then use a mallet to carefully crumble them
5. In one frying pan, fry 4 ox eyes in hot oil, in the other fry the coated meat in hot oil until golden brown on both sides and drain on a paper towel
6. Finally, in one pan, fry the cooked potatoes, stir in the rice, divide the mixture into plates, place a slice of meat and ox eye on top and garnish with the cooled salsa.