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Stuffed Veal Parcels with Mixed Mushrooms

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Stuffed Veal Parcels with Mixed Mushrooms
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
439
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie439 kcal(21 %)
Protein26.89 g(27 %)
Fat35.05 g(30 %)
Carbohydrates5.83 g(4 %)
Sugar added0 g(0 %)
Roughage1.93 g(6 %)
Vitamin A0 mg(0 %)
Vitamin D2.21 μg(11 %)
Vitamin E0.33 mg(3 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.65 mg(59 %)
Niacin16.05 mg(134 %)
Vitamin B₆0.3 mg(21 %)
Folate28.32 μg(9 %)
Pantothenic acid2.05 mg(34 %)
Vitamin B₁₂1.03 μg(34 %)
Vitamin C0 mg(0 %)
Potassium721.25 mg(18 %)
Calcium40.22 mg(4 %)
Magnesium30.34 mg(10 %)
Iron2.54 mg(17 %)
Zinc3.91 mg(49 %)
Saturated fatty acids8.18 g
Cholesterol94.4 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4
veal escalope (100 g each)
6 tablespoons
3 cups
Chanterelle (chopped)
3 cups
Mushrooms (chopped)
1 cup
thyme leaves (to garnish)

Preparation steps

1.
Tenderise the escalopes and season with salt and ground black pepper.
2.
Heat 3 tbsp olive oil in a pan and fry all the mushrooms for 5-6 minutes. Season with salt, ground black pepper and a pinch of nutmeg.
3.
Place 2-3 tbsp of the mushrooms on top of each escalope and fold the meat around it to create a ball. Secure with kitchen twine.
4.
Heat the remaining oil in a pan and fry the balls on all sides. Deglaze with the stock, cover and braise on a low heat for 15 minutes. Add the remaining mushrooms in the last 5 minutes of cooking time. Remove the twine and cut the balls in half. Serve garnished with thyme.