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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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Ingredients
Directions
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Scent the pepper, clean and cut into cubes.
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Drizzle sun-dried tomatoes with kitchen paper and cut into strips.
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Heat up half of butter in woks or large pan and fry sweet peppers for 2 minutes.
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Add spinach and let it sink in a few minutes and be cooked.
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Create tomato strips.
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In the meantime, heat the remainder of butter in frying pans and fry veal oysters in 3-4 minutes per side.
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Remove veal oysters from the pan and keep warm in aluminum foil.
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Bake dough fat with 1 dl of water.
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Stir in capers, stir in gravy.
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Distribute spinach and veal oysters on two plates.
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Sprinkle with salt and pepper.
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Create caper gravy over meat.
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Tasty with penne (pasta)..
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Nutrition
340Calories
Sodium37% DV880mg
Fat29% DV19g
Protein68% DV34g
Carbs3% DV8g
Fiber56% DV14g
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