Grilled veal escalope with red pepper stew

30 min
Type of dish: Meats, Vegetables
Temperature: Hot
Allergens
Eggs
Eggs
Gluten
Gluten
Ingredients for 5 portions
Ingredients for portions/units
Beef roll 0.8 kg
Table salt 3.75 g
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)
Fiber 2.59 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 76.02 g
Folic acid 29.94 ug
Salt (Sodium) 674.73 mg
Sugars 6.97 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.