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Stuffed Veal with Potato Cake, Roasted Leeks and Mushroom Cream Sauce

Double-breaded stuffed veal served with a buttery potato cake, charred baby leeks, and a rich herb mushroom cream sauce.

DinnerVealMain CourseHigh ProteinMushrooms
Estimated Nutrition
Calories
2085.4
kcal / serving
2085.4 kcal total
Carbs
104.1g
per serving
104.1 g total
Fat
153.2g
per serving
153.2 g total
Protein
72.8g
per serving
72.8 g total
Cook Time
25
minutes
Serves
1
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
100
g
Flour
seasoned with salt and pepper
Dairy
50
g
Cheddar Cheese
2
piece
Egg
free-range, beaten
25
g
Butter
unsalted
100
ml
Double Cream
GrainsCereals
100
g
Breadcrumbs
Meat
150
g
Veal
escalope
NutsSeeds
1
tbsp
Parsley
finely chopped
1
tbsp
Chives
finely chopped
0.5
tsp
Thyme
leaves
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
1
piece
Garlic
clove, finely chopped
1
tbsp
Basil
chopped fresh leaves
OilsFats
15
ml
Olive Oil
for frying veal
15
ml
Olive Oil
for potato cake
15
ml
Olive Oil
for griddling leeks
15
ml
Olive Oil
for sauce
Vegetables
4
piece
Leek
baby leeks, cleaned
100
g
Potato
new potatoes, cooked
10
piece
Leek
baby leeks, cleaned
1
piece
Leek
cleaned and finely sliced
25
g
Chestnut Mushroom
chopped

Method

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