Recipes with Veal escalopes served à ca. 150 g (sliced veal escalopes served is ca. 1-tykstegsfilet ½ cm thin slices)

Escalopes with Spanish cheese, raddiccio salad, basil cream and polenta 02

polenta (The day before) Butter 2 deep plates with a little olive oil. In a sauterpande sauté finely chopped onions, finely chopped garlic and finely chopped rosemary in a little olive oil. Add ½ l of cold water and bring to a boil. Add the polenamel a little

Escalopes with Spanish cheese, raddiccio salad, basil cream and polenta

Polenta: the day before Grease 2 deep plates with a little olive oil. In a sauterpande sauté finely chopped onions, finely chopped garlic and finely chopped rosemary in a little olive oil. Add ½ l of cold water and bring to a boil. Add the polenamel a litt