Veal steak with red beetroot and apple salad

Ingredients

2 tbsp fig mustard
2 tbsp liquid honey
4 tbsp raspberry vinegar
4 tbsp olive oil
Salt
Freshly ground pepper
100 g lamb's lettuce
1 red apple
500 g boiled red beetroot (peeled)
1 bunch of chives
4 thin(125 g each) veal steaks
Salt
Freshly ground pepper
Flour for dipping
Approx. 1 tbsp butter for frying

Nutrition values

Carbohydrates (gram): 22

Fat (gram): 59

Protein (gram): 32

Amount of people: 4

Preparation Time: 0 - 30 minutes

Veal product: veal steaks

Difficulty: *

Cooking methods: frying

Calories (kCal): 363

Preparation

Mix the fig mustard with the honey and the raspberry vinegar. Mix the olive oil through it. Season the vinaigrette with pepper and salt. Wash the lamb's lettuce and let it drain. Wash and dry the apple, divide it into four pieces, remove the core and slice it thinly. Halve the red beetroots and cut them into thin slices. Mix the lamb's lettuce with the apple, red beetroot.

Pat the veal steaks dry with kitchen roll, season them with salt and pepper and dip them in the flour. Heat the butter in a pan and fry the veal steaks on both sides for approximately 2-3 minutes. Place the veal steaks with the salad on the plates.

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