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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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75 minMain dishRed pepper, traditional olive oil, lemon, quail egg, frozen garden peas, fresh basil, extra virgin olive oil, yellow / orange cherry tomatoes, fresh haricots verts, carrot, small red onion, small onion, zucchini, radish, cucumber, fresh fennel bulb, garlic, baby romole lettuce, fresh flat parsley, salted anchovy in oil, Taggia olives, tuna pieces in oil,alain carons niçoise de legumes -
20 minMain dishrusk, half-to-half-chopped, Japanese soy sauce, mustard, medium sized egg, onion, traditional olive oil, lettuce, Kikkoman soy sauce, Red wine vinegar,Dutch meatballs with soy sauce -
30 minMain disholive oil, sweet potato, garlic, curry powder, chilli pepper flakes, sauerkraut, vegetable stock, White bread, cooking cream, parsley,spicy sourdough soup with deep-fried breadcrumbs -
50 minMain dishonion, traditional olive oil, half-to-half-chopped, sieved tomatoes, roasted peppers, lasagne sheets, Mozzarella, dried thyme,lasagna with roasted peppers
Nutrition
460Calories
Sodium0% DV0g
Fat46% DV30g
Protein56% DV28g
Carbs5% DV14g
Fiber0% DV0g
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