Breaded cutlet square with raspberry mayonnaise
Here is a tempting recipe for breaded cutlet squares served with raspberry mayonnaise and cucumber!
1 pack of AIA Bigger
Sliced brown bread
These breaded cutlet squares on brown bread with raspberry mayonnaise and cucumber are a quick and easy finger food to prepare, enabling even the least expert cooks to impress their guests! Perfect for serving at a cocktail party, a house party or even for preparing as a starter to a dinner with friends (or for someone special), breaded cutlet squares on brown bread with raspberry mayonnaise and cucumber will bowl you over at the first bite. This delightful and elegant recipe, despite its simple traditional ingredients, has the impact of an authentic gourmet dish!
So, here is the full recipe for breaded cutlet squares on brown bread with raspberry mayonnaise and cucumber!
Cook the cutlet in the oven at 220°C for 8 minutes. Then toast the brown bread and cut it into 3 cm squares. Place the raspberries in the beaker of your blender together with just under a spoonful of water and add the EVO oil in a trickle to obtain a mayonnaise-like consistency. Cut the cucumber into very fine slices. Cut the breaded cutlet into 3 cm squares. To serve, place a bread square on the dish, topped by a cutlet square covered with the cucumber slice and a pinch of salt flakes. Now garnish with raspberry sauce. Secure the bite-sized morsel with a toothpick and enjoy! Bon appétit!