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Recipe by
Baked veal escalopes are a tasty and delicate dish, perfect for a special dinner. The veal slices are enriched with Gruyère cheese and peeled tomatoes, then baked until tender and succulent. Dry white wine adds a touch of flavor, while butter and olive oil provide a note of richness.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 4: In a pan, heat the oil and 20 g butter, then flavor the escalopes over high heat for five minutes, then transfer them to a baking dish buttered with the remaining butter
Step 2 of 4: In the first cooking pan, pour in the wine to dilute the juices left by the meat, let it heat for one minute and then pour it over the escalopes
Step 3 of 4: Season with salt and pepper, place a halved peeled tomato on each slice of meat and distribute the sliced Gruyère over everything
Step 4 of 4: Gratin in the oven for five or six minutes
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving339 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,505 kJ360 kcal | 445 kJ106 kcal |
| Fat | 23.49 g | 6.94 g |
| of which saturated fatty acids | 10.19 g | 3.01 g |
| Carbohydrates | 6.09 g | 1.8 g |
| of which sugars | 6.09 g | 1.8 g |
| Fibre | 1.79 g | 0.53 g |
| Protein | 30.4 g | 8.98 g |
| Salt | 0.44 g | 0.13 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
