Veal villaroy with lettuce salad
Ingredients for 5 portions
Calculate portions
Round
0.65 kg
Vegetable stock
1.0 l
Table salt
3.75 g
Plain flour
0.1 kg
Eggs
1.5 ud
Breadcrumbs
0.1 kg
High oleic oil
0.25 l
Vinaigrette sauce
0.038 l
Sterilised milk
0.75 l
Plain flour
0.083 kg
Margarine
0.083 kg
Ground white pepper
1.5 g
Ground nutmeg
1.5 g
Table salt
7.5 g
Lettuce
0.5 ud
Spring onions
0.5 ud
Vinaigrette sauce
0.038 l
Table salt
5.0 g
Elaboration
- 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.
SERVING
- Place the villaroy on one side of the plate and the dressed salad on the other side to garnish.
Nutritional information (1 portion)
Energy
920.73
kcal
Carbohydrates
48.65
g
Proteins
41.24
g
Lipids
61.04
g
Fiber
6.04
g
Saturates
13.3
g
Monounsaturated fatty acids
34.75
g
Polyunsaturated fatty acids
10.58
g
Cholesterol
185.74
mg
Calcium
350.3
mg
Iron
6.11
mg
Zinc
6.64
mg
Vitamin A
595.17
ug
Vitamin C
38.3
g
Folic acid
133.01
ug
Salt (Sodium)
2191.54
mg
Sugars
18.04
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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