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Jadcock
Veal escalope with green bean salad
Also try this delicious veal escalope with green bean salad
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Ingredients
Directions
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Start with the bean salad. Boil the haricots verts, haricot beans and snow peas separately for 3 minutes. Drain and rinse cold water.
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Mix the ingredients for the dressing.
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Arrange the vegetables including the flageolets on 4 plates and pour the dressing over it.
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Sprinkle the meat with salt and pepper. Heat the butter and fry the veal oysters 3-4 minutes per side.
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Remove them from the pan and keep them warm under aluminum foil.
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Clean the orange. Grate 2 teaspoons of the peel and squeeze out the fruit.
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Add orange juice and grate to the shortening.
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Serve the meat with the sauce and the salad.
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Nutrition
460Calories
Sodium0% DV0g
Fat46% DV30g
Protein56% DV28g
Carbs5% DV14g
Fiber0% DV0g
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