Stuffed cutlet in almond crust on colorful vegetables - recipe | FoodPal
Peel and slice the carrot. Wash the zucchini, remove the stalk, cut in half and also cut into slices. Wash cherry tomatoes, drain and cut in half. For the cutle
Keywords
- zucchini
- chicken egg
- tomato
- carrot
- cheese
- gorgonzola
- almond
Ingredients
- ½ (30 g) Carrots, carrots (fresh)
- 2 ½ (50 g) Cherry tomatoes, cocktail tomatoes (fresh)
- 1 (60 g) Egg, hen egg (organic, free range)
- 4 Pinch(s) Salt, table salt, sea salt
- 4 Pinch(s) Pepper (black)
- 20 g Gorgonzola cheese (55% fat)
- 150 g Veal cutlet
- 25 ml Vegetable broth
- 4 Tablespoon Clarified butter
- 25 g Almonds, almond flour (ground)
- ½ (105 g) Zucchini (fresh)
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