Grilled veal escalope with mashed potato
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
Mashed potatoes
5.0 ud
Sterilised milk
0.143 l
Table salt
1.786 g
Ground white pepper
2.857 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 well and brown the escalopes on both sides.
- Mashed potato.
HOW TO PLATE UP
- Place the escalope on the plate with the help of some tongs.
- Serve with the mashed potato.
Nutritional information (1 portion)
Energy
807.14
kcal
Carbohydrates
35.85
g
Proteins
32.94
g
Lipids
58.4
g
Fiber
2.82
g
Saturates
17.75
g
Monounsaturated fatty acids
21.61
g
Polyunsaturated fatty acids
15.67
g
Cholesterol
131.46
mg
Calcium
64.56
mg
Iron
4.27
mg
Zinc
6.19
mg
Vitamin A
48.07
ug
Vitamin C
19.03
g
Folic acid
33.37
ug
Salt (Sodium)
715.1
mg
Sugars
2.79
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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