Veal villaroy with lettuce salad
Allergens:
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
0.35 ud
Spring onions
0.35 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
918.84
kcal
Carbohydrates
48.48
g
Proteins
41.12
g
Lipids
60.99
g
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.
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