Veal escalope à la Palermo

Name: Veal escalope à la Palermo
Prep time: 25 min
Total time: 25 min
Yield: 1 Portion(en)
Ingredients: 2 (40 g) Cherry tomatoes, cocktail tomatoes (fresh); 1 Teaspoon Olive oil; 20 g Arugula (fresh); 1 Pinch(s) Salt, table salt, sea salt; 1 Pinch(s) Pepper (black); 1 Teaspoon Parmesan cheese; 120 g Veal cutlet; 1 Teaspoon Balsamic cream

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Preparation time:

25 min

Difficulty level:

Simple

Portion:

1

Nutritional values:

375

Calories

8 g

Carbohydrates

30 g

Protein

23 g

Fat

Ingredients:

	Cherry tomatoes, cocktail tomatoes (fresh)	2 (40 g)
	Olive oil	1 Teaspoon
	Arugula (fresh)	20 g
	Salt, table salt, sea salt	1 Pinch(s)
	Pepper (black)	1 Pinch(s)
	Parmesan cheese	1 Teaspoon
	Veal cutlet	120 g
	Balsamic cream	1 Teaspoon

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Preparation:

Step 1:

Dab the veal cutlet dry with kitchen paper and salt and pepper both sides. Arugula wash and shake dry. Wash the cherry tomatoes and cut them into thin slices. Shred or coarsely grate the Parmesan cheese.

Step 2:

Heat 1 tablespoon olive oil in a large non-stick frying pan. Put the cutlet in the pan and fry at medium temperature for 3-4 minutes on each side until golden brown. Remove the meat from the pan and place on a plate. Top with arugula and tomatoes. Drizzle with the remaining olive oil and balsamic cream. Sprinkle with parmesan and possibly salt and pepper again.

Macronutrient distribution:

The recipe Veal escalope à la Palermo is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan

Cutting board

Kitchen knife

Stove

Tablespoon

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Daily calorie intake::

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Based on a woman of 25 years, 1.65 m height and 60 kg weight:

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