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Recipe by
Veal in almond crust is a delicious meat dish enhanced by a crunchy almond crust. The veal is marinated with salt and pepper, then coated first in flour, then in beaten egg and finally in almond flakes. It is then pan-fried with butter and olive oil until the crust becomes golden and crisp. This dish is perfect for a special lunch or dinner.
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 7: Lightly beat the slices and coat them in flour
Step 2 of 7: Break the eggs into a deep plate, season with salt and beat with a fork
Step 3 of 7: Spread the almond flakes on a large tray
Step 4 of 7: Dip the meat slices in the beaten egg, then place them on the almonds, pressing so they stick
Step 5 of 7: Meanwhile, heat 4 tablespoons of oil and 30 g of butter in a pan
Step 6 of 7: Cook the slices, turning them so they brown
Step 7 of 7: Drain, season with salt and serve very hot
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, Milk and dairy products, and Tree nuts
In gray: not detectedDetected
| Average values | Per serving220 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,626 kJ628 kcal | 1,196 kJ286 kcal |
| Fat | 49.63 g | 22.61 g |
| of which saturated fatty acids | 8.93 g | 4.07 g |
| Carbohydrates | 2.57 g | 1.17 g |
| of which sugars | 2.04 g | 0.93 g |
| Fibre | 6.34 g | 2.89 g |
| Protein | 40.08 g | 18.26 g |
| Salt | 0.22 g | 0.1 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.
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