Emprimir
Correo Electrónico
Add a photoRaciónes: 2
Ingredientes
- 2 x Veal escalopes for schnitzel
- 1 x Egg size 3, beaten
- 50 gm Fresh white breadcrumbs, (2 ounce)
- 2 Tbsp. Extra virgin olive oil
- 4 Tbsp. Marsala or possibly sweet sherry
- 4 x Heaped Tbsp. half fat creme fraiche
- Â Â Salt and freshly grnd black pepper
- 25 gm Toasted pine nut kernels, (1 ounce)
- Â Â To garnish, sprigs of flat leaf parsley
Direcciones
- 1. Flatten the escalopes with a meat mallet or possibly rolling pin to a thickness of 5mm (1/4 inch).
- 2. Dip each escalope into the egg and then the breadcrumbs.
- 3. Heat the oil in a large frying pan. Fry the escalopes for 2 min on each side. Remove and keep hot.
- 4. Add in the marsala or possibly sherry to the pan and simmer for 1 minute, stir in the creme fraiche and hot through. Season to taste.
- 5. Spoon the sauce onto two warmed serving plates. Place the schnitzel on top, sprinkle over the pine nuts and garnish with sprigs of parsley.
- NOTES : Veal is a tender delicate meat, complementing this traditional dish. Ideal served with a crisp green salad and baby vegetables.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 90g | |
| Recipe makes 2 servings | |
| Calories 297 | |
| Calories from Fat 151 | 51% |
| Total Fat 17.01g | 21% |
| Saturated Fat 2.85g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 93mg | 31% |
| Sodium 217mg | 9% |
| Potassium 106mg | 3% |
| Total Carbs 22.2g | 6% |
| Dietary Fiber 1.1g | 4% |
| Sugars 4.01g | 3% |
| Protein 6.16g | 10% |
