Chilled yogurt cucumber soup with dill
Wash cucumber well, peel and cut in half lengthwise. Using a teaspoon, scrape out the seeds and set aside. Now dice the cucumber. Dill wash, shake dry and chop...
View recipe
Veal escalope with mushrooms
0 Comments
Preparation time:
30 min
Difficulty level:
Medium
Portion:
1
Nutritional values:
702
Calories
7 g
Carbohydrates
61 g
Protein
43 g
Fat
Ingredients:
 | Butter | ½ Teaspoon |
 | Egg, hen egg (organic, free range) | 1 (60 g) |
 | Onion (fresh) | ¼ (25 g) |
 | Psyllium | 2 Teaspoon |
 | Salt, table salt, sea salt | 3 Pinch(s) |
 | Pepper (black) | 3 Pinch(s) |
 | Parsley (fresh) | 20 g |
 | Parmesan cheese | 1 Teaspoon |
 | Cream, whipped cream (30% fat) | 3 Teaspoon |
 | Lemon (fresh) | ⅕ (15 g) |
 | Veal cutlet | 160 g |
 | Mushrooms Mushrooms (fresh) | 150 g |
 | Clarified butter | ½ Teaspoon |
Our recommendation
FoodPal - Diet plan
Category: Health & Fitness
Category: Health & Fitness
Individualized recipes:
You get all our delicious recipes perfectly tailored to your personal calorie consumption. So you can enjoy and lose weight, build muscle or just get fit at the same time. Just try it out! Our FoodPal diet plan app is free.
You get all our delicious recipes perfectly tailored to your personal calorie consumption.
FoodPal free download:
Preparation:
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.
Lack of consent from performance cookies
To enable the charts, please click the "Allow performance cookies" button. Please note that this will transmit data to third-party providers. For details please refer to our Privacy policy.
Kitchen utensils needed:
Coated pan
Cutting board
Grater
Kitchen knife
Peeler
Stove
0 Comments
Comments:
* Required fields
Cancel
