Veal Escalope with plum Marsala sauce - 493 cal
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
4 veal escalope of 75g each60ml Marsala1 tbsp lemon juice1/2 tsp olive oil1 big carrot (180g)1 big Zucchini (150g)1tsp corn flour180 ml water1 garlic clove minced1 tbsp plum jam3 spring onion cut in julienne1 medium potatoes (100g)100g cauliflower
1. trim all visible fat. Mix marsala vine and the lemon juice. Addf the meat and marinate over a couple of hours (min 2h).
2. Stain the meat and preserve the marinade. Heat the oil in pan and fry the escalopes. Keep warm.
3. Cut the carrots and the zucchini in julienne 10cm long. Steam cook. Keep warm.
4. Steam cook the potatoes and the cauliflower. Mash.
5. Mix the corn flour and the marinade in a pan. Add the water, garlic and the jam. Bring to boil and mixing constantly until the sauce is thicker.
6. Present the veal escalopes over a bed of mash potatoes (w.cauliflowers). Pour the sauce. Then add the steamed legumes with the spring onions.
Enjoy and Healthy Day!
Number of Servings: 2
Recipe submitted by SparkPeople user MARILENASPARK.
2. Stain the meat and preserve the marinade. Heat the oil in pan and fry the escalopes. Keep warm.
3. Cut the carrots and the zucchini in julienne 10cm long. Steam cook. Keep warm.
4. Steam cook the potatoes and the cauliflower. Mash.
5. Mix the corn flour and the marinade in a pan. Add the water, garlic and the jam. Bring to boil and mixing constantly until the sauce is thicker.
6. Present the veal escalopes over a bed of mash potatoes (w.cauliflowers). Pour the sauce. Then add the steamed legumes with the spring onions.
Enjoy and Healthy Day!
Number of Servings: 2
Recipe submitted by SparkPeople user MARILENASPARK.
Nutritional Info Amount Per Serving
- Calories: 493.5
- Total Fat: 11.4 g
- Cholesterol: 169.5 mg
- Sodium: 218.2 mg
- Total Carbs: 30.7 g
- Dietary Fiber: 5.8 g
- Protein: 54.4 g
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