recipes
Veal pockets with a sage and Parmesan crust on a mushroom and chilli risotto
Serves: 2
2017-03-16
Ingredients
For the veal
- 2 escalopes of veal
- 150g Camembert cheese (President)
- 4 asparagus
- 6 leaves sage
- 4 tbsp Parmesan
- 3 slices French toast
- 2 whole eggs
- 4 tbsp flour
- bunch rocket leaves to garnish
For the risotto
Method
Blanch the asparagus and dice together with the Camembert cheese, place on the veal and fold. Blend well the Parmesan, bread and sage into crumbs. Beat the eggs and pass the veal first from the flour, than eggs and crumbs. Shallow fry the veal in butter until golden brown and serve on the risotto. For the risotto, chop the leek, garlic, chilli and mushroom sauté in butter until softened than add the, thyme, cubes and stir. Add the rice stir well for 1 minute than pour in the wine and bring to the boil. Pour in the warm water and simmer until the Rice is cooked through.
Intellectual property. All Images, Videos and Website content are sole property of Aceline Entertainment Ltd and cannot be published, uploaded, copied, downloaded in full or part of without written permission from Aceline Entertainment Ltd.
our sponsors
recipe search
related recipes
Search randomly for similar recipes prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.
other recipes
Search randomly any recipe prepared by one of our chefs below. Most recipes include programme link at the bottom of the same page.