Veal Escalopes with Salsa Verde

Grilled thin veal slices served with a vibrant fresh herb salsa verde and wilted spinach on a serving platter.

Healthy Veal High Protein Barbecue Salsa Verde

Estimated Nutrition

Calories

712.1

kcal / serving

4272.5 kcal total

Carbs

per serving

42.1 g total

Fat

58.1g

per serving

348.6 g total

Protein

37.4g

per serving

224.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Dijon Mustard

tbsp

Capers

Drained

Fruits

piece

Lemon

Zested, juiced, and cut into wedges

Meat

1000

Veal Cushion

Joint from the leg cut into 2cm slices

NutsSeeds

bunch

Mint

Fresh leaves

bunch

Flat leaf Parsley

Leaves only

0.5

bunch

Dill

Fresh

0.5

bunch

Chervil

Fresh

bunch

Tarragon

Fresh

bulb

Garlic

Cut in half horizontally

sprig

Basil

Leaves only

Sea Salt

To taste

Black Pepper

To taste

OilsFats

250

Extra Virgin Olive Oil

Seafood

piece

Anchovies

Drained and finely chopped

Vegetables

piece

Shallot

Finely chopped

300

Spinach

Leaves

Method

Preheat a barbecue or a griddle pan until very hot.

Mix lemon zest, lemon juice, herb sprigs, garlic, and 150ml olive oil in a large bowl.

Bash veal slices to 1cm thickness between cling film and marinate in the herby oil.

Chop remaining herbs, shallots, lemon zest, anchovies, mustard, and capers together to form a fine base.

Grill the veal for 2 to 3 minutes per side and transfer to a platter.

Fry spinach in 50ml oil until wilted and place over the veal slices.

Mix the salsa with the remaining oil and spoon over the dish with lemon wedges.