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 4 escalopes dry, season, and dust both sides with 40 g all-purpose flour. Shake off the extra. Slice the carrots into coins and wash 400 g spinach.
- 2
Melt 40 g 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 100 ml white wine into the same pan and scrape the brown bits. Stir the Vegeta into 150 ml hot 150 ml warm 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 2 cloves of 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.
