Veal villaroy with lettuce salad

Allergens:

Ingredients for 5 portions Calculate portions

Round 0.65 kg

Vegetable stock 1.0 l

Table salt 3.75 g

Plain flour 0.1 kg

Eggs 1.5 ud

Breadcrumbs 0.1 kg

High oleic oil 0.25 l

Green onion and lettuce salad 5.0 ud

Vinaigrette sauce 0.038 l

Onion 0.2 kg

Carrots 0.1 kg

Green leek 0.3 ud

Parsley 0.002 g

Water 1.0 l

Sterilised milk 0.75 l

Plain flour 0.083 kg

Margarine 0.083 kg

Ground white pepper 1.5 g

Ground nutmeg 1.5 g

Table salt 7.5 g

Lettuce 0.35 ud

Spring onions 0.35 ud

Vinaigrette sauce 0.038 l

Olive oil 0.03 l

Vinegar 0.008 l

Table salt 5.0 g

Elaboration

For this recipe, the following preparations are necessary:

Vegetable stock.
Cook the meat the previous day at a high temperature using the seasoned vegetable stock.
Remove the meat once you can easily pierce them with a skewer. Allow to cool. Set the excess liquid aside.
Chop the meat into fillets of 3 to 4 mm the previous day.
For the villaroy; make a bechamel (roux 110g/litre) and baste the fillets with it. Place the fillets on previously greased trays. Allow to cool until the bechamel hardens. Coat with breadcrums.
Fry the breadcrumbed fillets with abundant oil (they have to float in the oil) and place them on absorbent paper.
Make the salad and the vinaigrette.

SERVING