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.
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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
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
Season with salt and pepper, place a halved peeled tomato on each slice of meat and distribute the sliced Gruyère over everything
Gratin in the oven for five or six minutes
Pan
Oven
Italia, Lazio
| Energy (kcal) | 154.28 |
| Carbohydrates (g) | 1.2 |
| of which Sugars (g) | 1.2 |
| Fat (g) | 9.69 |
| of which Saturates (g) | 5.37 |
| Protein (g) | 15.31 |
| Fiber (g) | 0.28 |
| Sale (g) | 0.08 |
