Veal villaroy with lettuce salad

26 h 40 min
Type of dish: Meats
Temperature: Hot
Seasonal period: All year
Traces of nuts
Traces of nuts
  • Prepare and tie the beef.

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.


  • Place the villaroy on one side of the plate and the dressed salad on the other side to garnish.
Nutritional information (1 portion)
Fiber 5.93 g
Saturates 13.3 g
Monounsaturated fatty acids 34.75 g
Polyunsaturated fatty acids 10.56 g
Cholesterol 185.74 mg
Calcium 345.22 mg
Iron 6.01 mg
Zinc 6.62 mg
Vitamin A 582.71 ug
Vitamin C 37.17 g
Folic acid 132.61 ug
Salt (Sodium) 2191.52 mg
Sugars 17.96 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.