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Ingredientes
- 8 x veal escalopes (75g each)
- 1 x salt pepper paprika
- 1 x egg
- 2 Tbsp. evapourated lowfat milk
- 25 gm grated Parmesan cheese
- 50 gm breadcrumbs
- 50 gm butter Sauce
- 2 Tbsp. extra virgin olive oil
- 100 gm streaky bacon diced
- 350 gm tomatoes skinned de seeded and minced
- 1 stk celery minced
- 1 x carrot minced
- 1 x leek minced
- 1 clv garlic crushed
- 1 x salt pepper bicarbonate of soda dry basil oregano
- 150 gm canned tomato puree
- 300 ml pint water
Direcciones
- To make the sauce heat the oil in a pan and fry the bacon gently for 2 min.
- Add in the tomatoes minced vegetables garlic crushed with salt tomato puree and water.
- Simmer over a low heat for 30 min stirring occasionally.
- Season well with salt pepper bicarbonate of soda basil and oregano.
- Cover and keep warm.
- Beat out the escalopes between sheets of greaseproof paper.
- Season with salt pepper and paprika.
- Beat the egg and lowfat milk together.
- Mix the grated cheese and breadcrumbs.
- Dip the escalopes first in the egg mix then in the cheese and breadcrumb mix.
- Heat the butter in a frying pan and fry the meat for about 3 min on each side.
- Serve the sauce and meat on a bed of spaghetti.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1096g | |
| Calories 985 | |
| Calories from Fat 574 | 58% |
| Total Fat 64.57g | 81% |
| Saturated Fat 23.23g | 93% |
| Trans Fat 0.0g | |
| Cholesterol 426mg | 142% |
| Sodium 1649mg | 69% |
| Potassium 1975mg | 56% |
| Total Carbs 76.86g | 20% |
| Dietary Fiber 11.8g | 39% |
| Sugars 24.26g | 16% |
| Protein 30.99g | 50% |
