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
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Cooking tools:
- Chef's knife
- Cutting board
- Peeler
- Colander
- Soup plate
- Fork
- Mixing bowl
- Zip-top bag
- Meat tenderizer
- Plate
- Saucepan
- Skillet
- Measuring spoon
- Paper towel
- Tongs
- Spatula
- Stove
- Pot
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 Tablespoons Clarified butter
- 25 g Almonds, almond flour (ground)
- ½ (105 g) Zucchini (fresh)
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