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Veal escalope with mushrooms

Veal escalope with mushrooms

Preparation time:
30 min
Difficulty level:

Nutritional values:

7 g
61 g
43 g


ButterButter ½ Teaspoon
Egg, hen egg (organic, free range)Egg, hen egg (organic, free range)1 (60 g)
Onion (fresh)Onion (fresh)¼ (25 g)
PsylliumPsyllium 2 Teaspoon
Salt, table salt, sea saltSalt, table salt, sea salt 3 Pinch(s)
Pepper (black)Pepper (black) 3 Pinch(s)
Parsley (fresh)Parsley (fresh) 20 g
Parmesan cheeseParmesan cheese 1 Teaspoon
Cream, whipped cream (30% fat)Cream, whipped cream (30% fat) 3 Teaspoon
Lemon (fresh)Lemon (fresh)⅕ (15 g)
Veal cutletVeal cutlet 160 g
Mushrooms Mushrooms (fresh)Mushrooms Mushrooms (fresh) 150 g
Clarified butterClarified butter ½ Teaspoon


Step 1:
Mushrooms wash well, peel the onion and chop finely. Sauté mushrooms and onions in clarified butter and then cook over medium heat for 5 min. Season with salt and pepper and finally melt butter over the mushrooms. Set warm.
Step 2:
Beat veal cutlets flat and season on both sides with salt and pepper. Wash lemon and grate about 10g of lemon peel. Whisk lemon zest with egg and cream in a deep dish. Mix psyllium husks and parmesan in another deep dish. Now pull the cutlets through the egg mixture on both sides and then through the psyllium husk-parmesan mixture.
Step 3:
Heat lard in a frying pan. The bottom of the pan should be covered with melted lard about 2cm high. Now sear the veal cutlets over medium heat until golden brown on both sides. Remove and let excess fat drip off on kitchen paper. Arrange on a plate together with the mushrooms, sprinkle with chopped parsley and drizzle with a little lemon juice. Enjoy.

Macronutrient distribution:

The recipe Veal escalope with mushrooms is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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