Marinated Veal with Vegetables
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 235 kcal | (11 %) | ||
| Protein | 20.2 g | (21 %) | ||
| Fat | 13.2 g | (11 %) | ||
| Carbohydrates | 9 g | (6 %) |
Ingredients
- For the veal
- 8 small, thin Veal cutlets (each 40 grams)
- Juice (of 1 lemon)
- 4 Tbsps olive oil
- freshly ground pepper
- 1 garlic clove
- salt
- For the vegetables
- 3 garlic cloves
- 125 milliliters white wine
- 375 milliliters clear Vegetable broth (Finished product)
- 4 carrots
- 2 Endive
- 2 sticks Leeks
- 4 sticks white Asparagus
- salt
- peppers
- parsley (for garnish)
Preparation steps
For the veal, rinse veal cutlets and pat dry well. Mix lemon juice with olive oil and season with pepper. Peel garlic and squeeze through a press. Coat veal cutlets with the marinade and refrigerate 1 hour.
For the vegetables, peel garlic and halve or cut into quarters. Add to a saucepan with white wine and broth and simmer for 15 minutes.
Peel carrots and halve or quarter lengthwise. Rinse endive and cut into wedges. Trim leeks, cut into rings and rinse. Peel asparagus, cut off the ends and cut lengthwise with a vegetable peeler into strips.
Place carrots in garlic broth and cook for 10 minutes. Remove with a slotted spoon and keep warm. Working in batches, add leek, endive and asparagus to the broth and cook each for about 2 minutes. Remove vegetables from broth and keep warm.
Pat veal cutlets dry and season with salt. Fry in a pan for 2-3 minutes on both sides. Drizzle with marinade, cover and cook until marinade comes to a boil and meat is cooked through.
Arrange vegetables along with the veal on plates and serve garnished with parsley leaves.
