Recipe
Naravni odrezak
Floured veal escalopes fried in butter, then deglazed with white wine and a Vegeta stock you make in the pan. Carrot and spinach start raw on the side.
Naravni odrezak takes about 45 minutes and makes 4 servings. Each serving has 455 kcal.
- Preparation
- 20 minutes
- Cooking
- 25 minutes
- Total time
- 45 minutes
- Servings
- 4
Nutrition per serving
- Calories
- 455 kcal
- Protein
- 38.2 g
- Carbohydrates
- 16.4 g
- Fat
- 24.8 g
Ingredients
- Veal escalopes4 pcs
- All-purpose flour40 g
- Butter40 g
- White wine100 ml
- Vegeta or similar seasoning1 tsp
- Warm water150 ml
- Carrot400 g
- Fresh spinach400 g
- Garlic2 cloves
- Salt1 pinch
- Pepper1 pinch
Instructions
- 1
Pat the escalopes dry, season, and dust both sides with flour. Shake off the extra. Slice the carrots into coins and wash the spinach.
- 2
Melt the butter in a wide pan. Fry the escalopes 3 minutes per side until just gold. Lift them onto a warm plate.
Tip: Veal overcooks in a blink. Gold on the outside and still blushing in the middle is done - it finishes in the sauce.
- 3
Pour the wine into the same pan and scrape the brown bits. Stir the Vegeta into 150 ml hot water, add it, and let the sauce bubble 1 minute.
Tip: Make the stock in the pan. A cold splash of carton broth kills the sizzle and the flavor you just scraped.
- 4
In a second pan, sweat the carrots in a spoon of the sauce fat or a knob of butter 10 minutes with a splash of water until tender.
- 5
Push the carrots aside, add crushed garlic and the wet spinach. Cover 4 minutes until the leaves collapse. Season.
- 6
Return the escalopes to the wine sauce for 30 seconds. Plate with the vegetables and the pan juices.
Cooking methods
On the stove
A wide steel or iron pan on medium-high for the sear, then drop the flame before the wine so it reduces instead of burning. Vegetables want a second pan on medium with a lid.
On induction
Sear on 7, deglaze on 6, then hold stews and sides at 3–4. Dissolve Vegeta in hot water in the pot - do not pour a cold stock from a carton unless you already have one.
Over an open fire
A cast-iron pan or pot over medium embers handles the sear and the simmer. Baking-only steps stay in a home oven.
Recipe questions
- How long does this recipe take?
- Plan for about 45 minutes from start to finish.
- How many servings does this recipe make?
- This recipe makes 4 servings.
- Can I cook this recipe on induction?
- Yes. Sear on 7, deglaze on 6, then hold stews and sides at 3–4. Dissolve Vegeta in hot water in the pot - do not pour a cold stock from a carton unless you already have one.
- Can I cook this recipe over an open fire?
- Yes. A cast-iron pan or pot over medium embers handles the sear and the simmer. Baking-only steps stay in a home oven.
In the app
Cooking the way it should feel
One step on screen, a timer that keeps going, and clear progress until the dish is done.
