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Food on the run
Veal Escalopes with potatoes and green bean salad
  • Food for Fuel
    Beetroot - Colourful Foods Colourful foods signal their nutritional benefits. Often vegetables do not provide all the protein amino acids your body needs. By adding beetroot into the diet you will get all the amino acids you need. Beetroot is a good source of fibre, which slows down the release of sugar into the blood stream. Beetroot is a good source of folic acid, also known as vitamin B9
  • Shopping List
    Serves 4 4 Veal escalopes 8 sage leaves 8 slices prosciutto 50g wholemeal flour a little olive oil small knob of butter 200ml sweet desert wine juice of 1 lemon 400g new potatoes 200g green beans 75g cooked beetroot red onion salad leaves
  • Method
    1. Prepare the new potatoes and boil for 15 mins. 2. Steam or boil the green beans for about 4 mins and plunge into cold water. 3. Make up the salad with the salad leaves, beetroot and green beans 4..Using a rolling pin, bash out the veal until 5mm thick. Place a sage leaf on one, wrap with the prosciutto and press another sage leaf on top with your hand. 4.Dust each veal piece with seasoned flour 6.Heat the oil and butter together until foaming. Fry the veal for 4-5 minutes on each side until prosciutto is crisp. 7.Remove the veal from the pan and add the desert wine to the pan to make the sauce. Add lemon juice to taste. 8. Put the veal back in the pan to heat through. 9. Serve with the boiled potatoes and salad.
Calories 512 , protein 48.1g, Carbohydrates 41.2g Sugar 13.5g, Fat 14.2g Saturated Fat 4.8g, Fibre 3.3g Salt 1.48g A food diary to help you monitor what you eat and do. Go to my food diary
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