Grilled veal escalope with red pepper stew

30 min
Type of dish: Meats, Vegetables
Temperature: Hot
Seasonal period: All year
Allergens:
Eggs
Eggs
Gluten
Gluten
Ingredients for 5 portions
Ingredients for portions/units
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
See Recipe
Bell pepper 0.469 kg
Garlic, bulb 1.25 ud
Sunflower oil 0.031 l
Table salt 1.25 g
Sugar 0.0 kg
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.