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Milk-fed Veal Scaloppini with Red Cabbage and Apple Slaw https://www.metro.ca/userfiles/image/recipes/escalopes-veau-lait-salade-chou-rouge-pommes-5678.jpg PT20M PT03M PT23M
Red cabbage and apple slaw Combine vegetables in a big salad bowl. In a small bowl, mix dressing ingredients. Add dressing and sunflower seeds to vegetables and toss. Milk-fed veal scaloppini Season scaloppini with salt and pepper. Dredge with flour. In a non-stick skillet, melt butter over medium-high heat and brown scaloppini one side only for 1 minute. Pour balsamic vinegar directly on meat, cook 1minute. Turn over and cook 1 minute. Serve immediately with steamed potatoes.
4
3 11 5 1
4 milk-fed veal scaloppini Salt and pepper to taste 1/4 cup (60 mL) flour 2 Tbsp. (30 mL) butter 4 Tbsp. (60 mL) balsamic vinegar 3 cups (750 mL) shredded red cabbage 1 apple, peeled, cored and diced fine 2 celery, diced fine 0.500 red onion, diced fine
Milk-fed Veal Scaloppini with Red Cabbage and Apple Slaw

Milk-fed Veal Scaloppini with Red Cabbage and Apple Slaw

Rate this recipe
11 Votes
4
servings
0:20
Preparation
0:03
COOKING
0:23
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4
    milk-fed veal scaloppini

  • Salt and pepper to taste
  • 1/4 cup
    (60 mL)
    flour
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  • 2 Tbsp.
    (30 mL)
    butter
  • 4 Tbsp.
    (60 mL)
    balsamic vinegar
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    250 ml SELECTED VARIETIES

  • 3 cups
    (750 mL)
    shredded red cabbage
  • 1
    apple, peeled, cored and diced fine
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  • 2
    celery, diced fine
  • 0.500
    red onion, diced fine
  • Dressing:


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  • 2 Tbsp.
    (30 mL)
    mayonnaise
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    355 ml SELECTED VARIETIES

  • 2 Tbsp.
    (30 mL)
    plain yogurt
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    SELECTED VARIETIES

  • 1 tsp.
    (5 mL)
    cider vinegar
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  • 1 tsp.
    (5 mL)
    maple syrup
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  • 1 oz
    (30 g)
    sunflower seeds
Imprimer ma sélection

Preparation

Red cabbage and apple slaw

Combine vegetables in a big salad bowl. In a small bowl, mix dressing ingredients.

Add dressing and sunflower seeds to vegetables and toss.

Milk-fed veal scaloppini

Season scaloppini with salt and pepper. Dredge with flour.

In a non-stick skillet, melt butter over medium-high heat and brown scaloppini one side only for 1 minute.

Pour balsamic vinegar directly on meat, cook 1minute. Turn over and cook 1 minute.

Serve immediately with steamed potatoes.

Source : Académie Culinaire

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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