Veal escalope with lettuce salad

30 min
Type of dish: Meats
Temperature: Hot
Allergens
Eggs
Eggs
Gluten
Gluten
Sulfites
Sulfites
Elaboration
  • Preheat the griddle at a temperature between 180 ºC and 200 ºC.
  • Fillet into 160 g pieces and bread. Flatten into squares with the flat side of a knife.
  • The following dishes are necessary for this recipe:
  • Grease the griddle abundantly and brown the escalopes on both sides.
  • Green onion and lettuce salad.

HOW TO PLATE UP

  • Place the escalope on the plate with the help of some tongs.
  • Serve with the dressed lettuce salad.
Nutritional information (1 portion)
Fiber 0.95 g
Saturates 17.2 g
Monounsaturated fatty acids 25.3 g
Polyunsaturated fatty acids 14.73 g
Cholesterol 123.38 mg
Calcium 36.27 mg
Iron 3.89 mg
Zinc 5.84 mg
Vitamin A 63.01 ug
Vitamin C 3.76 g
Folic acid 20.96 ug
Salt (Sodium) 900.85 mg
Sugars 0.71 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.