Grilled veal escalope with red pepper stew
Allergens:
Ingredients for 5 portions
Calculate portions
Beef roll
0.8 kg
Table salt
3.75 g
Plain flour
0.1 kg
Pasteurised egg
0.1 kg
Breadcrumbs
0.1 kg
Sunflower oil
0.2 l
Red peppers stew
5.0 ud
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.
- Red peppers.
HOW TO PLATE UP
- Place the escalope on the plate with the help of some tongs.
- Serve with the red peppers.
Nutritional information (1 portion)
Energy
751.35
kcal
Carbohydrates
20.0
g
Proteins
30.13
g
Lipids
60.71
g
Fiber
2.02
g
Saturates
17.3
g
Monounsaturated fatty acids
22.26
g
Polyunsaturated fatty acids
18.12
g
Cholesterol
123.38
mg
Calcium
27.43
mg
Iron
3.82
mg
Zinc
5.98
mg
Vitamin A
600.13
ug
Vitamin C
38.52
g
Folic acid
29.94
ug
Salt (Sodium)
646.6
mg
Sugars
2.38
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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