Veal Cutlets with Creamy Asparagus and Chervil
(1 vote)
(1 vote)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
464
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 464 cal. | (22 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 29.5 μg | (49 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 25 mg | (208 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 94 μg | (31 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 2.2 μg | (5 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 994 mg | (25 %) | ||
| Calcium | 169 mg | (17 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 5.6 mg | (70 %) | ||
| Saturated fatty acids | 14 g | |||
| Uric acid | 323 mg | |||
| Cholesterol | 168 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams white Asparagus
- 1 Parsnip
- 3 Tbsps butter
- 3 Tbsps olive oil
- salt
- freshly ground peppers
- 4 Veal cutlets (each around 130 grams) (approximately 5 ounces)
- 100 milliliters Whipped cream
- 30 grams Parmesan (freshly grated)
- fresh Chervil (for garnish)
Preparation steps
1.
Peel the asparagus, cut off the woody ends and cut lengthwise into thin slices on a mandoline. Peel the parsnip and slice with a vegetable peeler into strips.
2.
Heat 2 tablespoons butter and olive oil in a pan and sauté the asparagus and parsnip. Deglaze with 50 ml (approximately 1/4 cup) water and simmer, stirring occasionally, until the liquid has evaporated.
3.
Meanwhile, heat the remaining butter in a frying pan. Rinse the cutlets, pat dry and sear until golden brown on both sides, about 5-6 minutes.
4.
Season the asparagus with salt and pepper, add the cream and bring to a boil. Fold in the Parmesan. Transfer the veal cutlets and asparagus to serving plates and serve garnished with fresh chervil.
