veal jus
With waldorf side salad and parmigiano reggiano potato wedges
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Ingredienten
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
Instructies
- 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.
- 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.
- 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.
- 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).
