Veal escalope with spring vegetables and chanterelles

Name: Veal escalope with spring vegetables and chanterelles
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 1 Veal cutlet (100 g); 1 (100 g) Carrot; 75 g Sweet peas; 50 g Chanterelles (glass); 1/2 tsp (3 g) Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50 ml Vegetable broth (instant); 100 g fresh gnocchi; 2 sheets Rocket salad; 7-10 Tbsp Parsley

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

1 Veal cutlet (100 g)
1 (100 g) Carrot
75 g Sweet peas
50 g Chanterelles (glass)
1/2 tsp (3 g) Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
50 ml Vegetable broth (instant)
100 g fresh gnocchi
2 sheets Rocket salad
7-10 Tbsp Parsley

Directions

1
Wash the meat and dab dry. Peel and wash the carrot and cut it into sticks. Wash and clean the sugar snap peas and cut them diagonally into pieces. Drain the chanterelles. Heat oil in a coated pan.
2
Fry the meat for 2-3 minutes on both sides. Season with salt and pepper, remove and keep warm. Fry the carrot in the pan for about 4 minutes. Add sugar snap peas and mushrooms, fry briefly, deglaze with stock and simmer for about 3 minutes.
3
Put the gnocchi in boiling salted water and let them simmer at low heat for 1 minute. Drain and leave to drain. Add the gnocchi to the vegetables, season with salt and pepper. Wash the salad, dab dry and place on a plate.
4
Arrange the vegetables, gnocchi and veal escalope on top. Sprinkle with pepper and garnish with parsley.