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Veal escalope with stir-fried spinach and caper gravy
 
 
2 ServingsPTM15 min

Veal escalope with stir-fried spinach and caper gravy


A tasty recipe. The main course contains the following ingredients: meat, yellow pepper, sundried tomatoes in oil, butter or margarine, ready-to-cook spinach (300 g), veal oysters (approx. 125 g), capers and salt and pepper.

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Directions

  1. Scent the pepper, clean and cut into cubes.
  2. Drizzle sun-dried tomatoes with kitchen paper and cut into strips.
  3. Heat up half of butter in woks or large pan and fry sweet peppers for 2 minutes.
  4. Add spinach and let it sink in a few minutes and be cooked.
  5. Create tomato strips.
  6. In the meantime, heat the remainder of butter in frying pans and fry veal oysters in 3-4 minutes per side.
  7. Remove veal oysters from the pan and keep warm in aluminum foil.
  8. Bake dough fat with 1 dl of water.
  9. Stir in capers, stir in gravy.
  10. Distribute spinach and veal oysters on two plates.
  11. Sprinkle with salt and pepper.
  12. Create caper gravy over meat.
  13. Tasty with penne (pasta)..


Nutrition

340Calories
Sodium37% DV880mg
Fat29% DV19g
Protein68% DV34g
Carbs3% DV8g
Fiber56% DV14g

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