Stuffed veal escalope with pea puree

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Wash and clean the peppers and cut them into small cubes. Leek onions clean, wash and cut into fine rings. Mix paprika and spring onions. Dab meat dry. Beat each piece of meat flat between 2 layers of foil with a meat mallet. Season with salt and pepper. Put 1/8 of the paprika and spring onion mixture on the lower half of each piece of meat, fold the other half over. Fix with one wooden skewer each. Peel and wash the potatoes. Cover the potatoes and cook them in boiling salted water for 20-25 minutes

2. 2

   In the meantime heat 2 tablespoons of clarified butter in a large pan. Fry half of the meat for about 4 minutes on both sides. Shortly before the end of the cooking time, add half of the hazelnuts and flip them through. Place the meat pieces and hazelnuts on a large plate or work board and keep warm. Do the same with the rest of the meat and the hazelnuts

3. 3

   Add the peas to the potatoes after about 15 minutes and cook them. Heat milk and butter. Drain potatoes and peas, add hot milk mixture and mash everything coarsely. Wash mint, shake dry and pluck leaves. Chop mint coarsely and mix into the puree. Season puree with salt. Arrange meat and puree on plates. Pour the rest of the roasted hazelnuts from the pan over the meat

Nutrition Facts

KCAL
650 kcal

CARBS
39 g

FATS
31 g

PROTEINS
53 g