The tenderness and juiciness of the Joselito sirloin shines through in this exquisite dish in which the crispy breading adds exotic nuances thanks to a subtle touch of curry.
Joselito Sirloin Medallions in curry batter
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FORMAT
8-10 medallions of Joselito Sirloin in curry breadcrumbs
(Net Weight: 300 g)
INGREDIENTS
Marinated Joselito Sirloin medallions (83%) (Joselito Tenderloin, coarse salt, sugar, thyme, garlic, black pepper and salt).
Breaded (17%): wheat flourwater, breadcrumbs (wheat flour, water and yeast), fine corn flour (sulphites), pasteurized liquid egg, ras el hanout spices (turmeric, curry, ground black pepper, cumin, coriander, fenugreek, ginger, cardamom, cardamom and ground mustard, corn starch, salt), black pepper, salt and cayenne.
Contains: Gluten, Egg, Mustard and Sulphites.
CONSERVATION
Store in the freezer at -18 °C.
Once defrosted, it can be kept in the refrigerator for a maximum of 24 hours.
If the product thaws, consume it and never refreeze it.
PREPARATION
- Remove the cardboard packaging and the plastic tray
- Heat plenty of oil at 200 °C for 1-2 minutes
- Fry the medallions until golden brown
- Finish in the oven at 200 °C for 3 minutes to allow the heat to reach the centre of the product
NUTRITIONAL VALUES*
Average values per 100 g of product
| Energy value (KJ/Kcal) | 938 KJ/225 Kcal | |
| Protein (g) | 18.3 g | |
| Carbohydrates 8.6 g of which Sugars (g) | 0.7 g | |
| Total Fat 13 g of which Saturated (g) | 5.1 g | |
| Salt (g) | 0.69 g | |
*Due to the handmade production and the greater or lesser fat marbling in the pieces, values with some deviation from those described may be detected.
