Veal escalope with mushrooms - recipe | FoodPal
Mushrooms wash well, peel the onion and chop finely. Sauté mushrooms and onions in clarified butter and then cook over medium heat for 5 min. Season with salt
Keywords
- mushroom
- chicken egg
- fungus
- cheese
- cream
- lemon
- parmesan
- onion
Ingredients
- ½ Teaspoon Butter
- 1 (60 g) Egg, hen egg (organic, free range)
- ¼ (25 g) Onion (fresh)
- 2 Teaspoon Psyllium
- 3 Pinch(s) Salt, table salt, sea salt
- 3 Pinch(s) Pepper (black)
- 20 g Parsley (fresh)
- 1 Teaspoon Parmesan cheese
- 3 Teaspoon Cream, whipped cream (30% fat)
- ⅕ (15 g) Lemon (fresh)
- 160 g Veal cutlet
- 150 g Mushrooms Mushrooms (fresh)
- ½ Teaspoon Clarified butter
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