Ingredients for 4 people:
4 veal chops (cut from the carré, approx. 300 g each).
Salt, pepper
2 tbsp oil
For the balsamic cream
50 g sugar
100 ml balsamic vinegar
Juice of 2 oranges
1 pinch of salt
Cayenne pepper
For the spinach:
250 g fine leaf spinach
1 red onion
1 clove of garlic
3 tbsp olive oil
40 g pine nuts
Salt, pepper
Preparation:
1. Season veal chops with salt and pepper. Heat the oil in a pan. Fry the chops
on both sides. Bake in a preheated oven at 120 degrees (gas: level 1, fan oven: 100 degrees) for approx. 30-35 minutes.
2. Put the sugar, balsamic vinegar and orange juice in a saucepan and boil down until slightly creamy. Season with salt and cayenne pepper. Keep warm.
3. Wash and clean the spinach leaves thoroughly. Peel the onion and garlic. Cut the onion into rings and the garlic into slices. Heat the olive oil in a deep pan. Fry the pine nuts until golden brown. Remove the pine nuts from the oil with a skimmer and place on a plate. Set aside. Add the onion and garlic to the oil and fry briefly. Add the spinach and toss for 1-2 minutes, turning briefly. Season with salt and pepper. Mix in the pine nuts.
4. Serve the veal cutlets with the balsamic cream and the lukewarm spinach salad.
Preparation time approx. 45 minutes
Nutritional values per portion approx.:
Calories: 684
joules: 2870
Protein: 61,6 g
Fat: 41,2 g
Carbohydrates: 16 g
(FoodCentrale by ddp images)
