Warm salad with veal
Composition / ingredients
4
Servings:
Cooking method
1. Wash the pepper, remove the seeds and cut into strips.
2. Wash the mushrooms, cut into halves or quarters, depending on the size.
3. Boil beans and mushrooms in salted water until tender.
4. Wash the meat, cut into thin slices and fry in vegetable oil on both sides until cooked.
5. Add the mushrooms and beans to the pan, heat everything together for about 3 minutes.
6. Decoration. Wash the lettuce leaves and arrange them on a plate.
7. Combine meat and vegetables, add salt, pepper, season with mayonnaise and mix. Put on lettuce leaves.
Caloric content of the products possible in the composition of the dish
- Sweet pepper - 27 kcal/100g
- Champignons - 24 kcal/100g
- Veal - brisket - 213 kcal/100g
- Veal fillet - 158 kcal/100g
- Veal leg - 161 kcal/100g
- Veal - ham - 108 kcal/100g
- Veal - chop on a bone - 188 kcal/100g
- Veal - schnitzel - 162 kcal/100g
- Veal - dorsal part - 210 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salad mayonnaise of 50% fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Vegetable oil - 873 kcal/100g
- Lettuce - 14 kcal/100g
- Salt - 0 kcal/100g
- String beans - 24 kcal/100g
