Veal and Green Bean BundlesTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 10 minutes
Marinating time: 30 - 40 minutes
Cooking time: 10-15 minutes for the veal; 20 minutes for the rice
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:147.6 kcal
Proteins:13.7 g
Fats:5.6 g
Carbohydrate:8.9 g
Fibers:0.4 g
Sugar:4.5 g
Cholesterol:51 mg
Sodium:467.6 mg
Calcium:18.2 mg
Energy:946 kcal
Proteins:88.1 g
Fats:35.8 g
Carbohydrate:57.3 g
Fibers:2.3 g
Sugar:29.1 g
Cholesterol:326.8 mg
Sodium:2996.8 mg
Calcium:116.4 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
**For the marinade
1
new onion
15
ml
flat leaf parsley
15
ml
sugar
75
ml
kikkoman teriyaki marinade
30
ml
cream sherry
**For the bundles
8
x
150
g
thin veal scaloppini
salt and pepper
250
g
fresh or frozen green beans
oil
125
ml
white wine
125
ml
dry sherry
250
ml
veal stock
**Garnish
200
g
basmati rice
METHOD
- Chop the new onion finely and combine it with the other ingredients for the marinade.
- Season the scaloppini with salt and pepper.
- Tip the green beans; blanch in boiling salted water. Drain well then divide them equally and place on the scaloppini.
- Roll up into bundles, fastening with a wooden pick.
- Marinate for 30-40 minutes in the marinade.
- Cook the rice according to package directions.
- Remove the bundles from the marinade. Heat the oil in a skillet. Brown the bundles on all sides. Remove the bundles from the pan and keep hot.
- Add the white wine, sherry and veal stock to the skillet. Reduce over high heat.
- Return the bundles to the pan and continue cooking 5 minutes longer. Serve with the rice and spoon the pan juices over top.
WINE SUGGESTIONS
Cabernet-Sauvignon
Zinfandel
Merlot
CHEF'S NOTES
Lend an exotic note to this recipe by replacing the parsley with cilantro and the white wine with sake. You could also use turkey scaloppini instead of veal.
