Veal villaroy with lettuce salad

26 h 40 min
Type of dish: Meats
Temperature: Hot
Allergens
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Sulfites
Sulfites
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)
Fiber 6.79 g
Saturates 15.81 g
Monounsaturated fatty acids 59.46 g
Polyunsaturated fatty acids 13.73 g
Cholesterol 195.29 mg
Calcium 364.16 mg
Iron 6.51 mg
Zinc 6.82 mg
Vitamin A 660.17 ug
Vitamin C 40.3 g
Folic acid 138.76 ug
Salt (Sodium) 2197.79 mg
Sugars 18.38 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.