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Gratinated Steaks are a delicious baked breaded veal dish. The tender and succulent meat pairs perfectly with the crispness of the breading and the softness of the cheese. The steaks are enriched with a creamy and flavorful sauce made with liquid cream, onions and Worcestershire sauce. Perfect to serve as a main course or for a special dinner.
Step 1 of 5: Finely chop the onion and brown it in half the butter, salt it and cook slowly, adding a ladleful of broth; let the broth be absorbed gently
Step 2 of 5: Then pass the sauce through a sieve, mix in the cheese and a few drops of Worcestershire sauce, bind with the cream and stir to obtain a smooth mixture
Step 3 of 5: Meanwhile, brown the slices in the remaining butter, arrange them in a baking dish and spread them with the cheese mixture
Step 4 of 5: Bake for about 15 minutes to gratinate
Step 5 of 5: Suggested pairing wine: Pentro di Isernia Rosso
Recipe by
Portion: the weight of the ingredients divided by 6 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Fish, Soy, and Milk
| Average values | Per serving188 g · 1 of 6 | Per 100 g |
|---|---|---|
| Energy | 1,437 kJ344 kcal | 763 kJ182 kcal |
| Fat | 22.3 g | 11.84 g |
| of which saturated fatty acids | 13.35 g | 7.09 g |
| Carbohydrates | 0.21 g | 0.11 g |
| of which sugars | 0.19 g | 0.1 g |
| Protein | 35.46 g | 18.83 g |
| Salt | 0.32 g | 0.17 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. If you notice anything unusual, write to us at info@emporion.it.
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