veal jus
With waldorf side salad and parmigiano reggiano potato wedgesCalorieën
:
912 kcalEiwit
:
48.9g eiwitBereidingstijd
:
25 minutenDifficulty
:
MakkelijkAllergenen:
- Selderij
- Melk (inclusief lactose)
- Noten
- Walnoten
- Pinda's
- Noten
- Sesamzaad
- Kan sporen van allergenen bevatten
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Ingredienten
Hoeveelheden
30 gram
Kalfsjus
(Bevat: Selderij)
20 gram
Parmigiano Reggiano DOP
(Bevat: Melk (inclusief lactose))
200 gram
Aardappelen
20 gram
Mesclun
65 gram
Rode cherrytomaten
½ stuk(s)
Rode ui
½ stuk(s)
Witlof
½ stuk(s)
Appel
10 gram
Rozijnen
(Kan bevatten: Pinda's, Noten, Sesamzaad)
10 gram
Walnootstukjes
(Bevat: Noten, Walnoten Kan bevatten: Pinda's, Noten, Sesamzaad)
1 stuk(s)
Kipfilet
Zelf toevoegen
1 el
Olijfolie
½ el
[Plantaardige] roomboter
1 tl
Mosterd
½ el
Extra vierge olijfolie
½ el
Honing [of plantaardig alternatief]
½ el
[Plantaardige] mayonaise
naar smaak
Peper en zout
Benodigdheden
•Koekenpan met deksel
•Koekenpan
•Rasp
•Saladekom
Instructies
1
- Peel or thoroughly wash the potatoes and then cut them into wedges.
- Heat a drizzle of olive oil in a large frying pan over medium-high heat.
- Cover the pan with a lid and fry the potato wedges for 15 minutes.
- Remove the lid and fry for 5 - 8 minutes without the lid.
- In the meantime, chop the onion into half rings.
2
- Heat a second frying pan over medium-high heat. Toast the walnut for 1 - 2 minutes, or until golden brown. Remove them from the pan and set them aside.
- In the same frying pan heat a drizzle of olive oil. Add the chicken breast and fry for 2 - 3 minutes per side.
- Reduce the heat, add the onion and fry together for 4 - 5 minutes, or until the chicken is done.
- Add the veal jus and a knob of butter and simmer for another 1 - 2 minutes.
3
- Meanwhile, dice the apple, cut off the base of the endive, and discard it. Slice the endive and half the cherry tomatoes.
- Grate the Parmigiano Reggiano.
- Transfer the cherry tomatoes, endive, apple, half of the Parmigiano Reggiano, mesclun, and raisins to a salad bowl.
- Add the mustard, honey, mayonnaise and extra virgin olive oil and mix well to combine. Season to taste with salt and pepper.
4
- Serve the chicken on the plates with the onion-veal jus.
- Serve with the salad and garnish with the walnuts.
- Serve the potato wedges alongside and garnish with the rest of the Parmigiano Reggiano.
Did you know...endive is very nutritious; it's rich in calcium (for bones and teeth), potassium (for blood pressure) and fibre (for gut health and immunity).
