Veal Fillets with Onions, potatoes and broccoli

Mediterranean Recipe: Veal Fillets with Onions, Broccoli and Baked Potato

Veal Fillets with Onions, Broccoli and Baked Potato

Veal Fillets with Onions, potatoes and broccoli

  • 393 Kcal per serving
  • 4 People
  • 40 Minutes

Ingredients

  • 2 medium-sized fresh Sea Bass
  • 1 Medium-sized Leek
  • 2 Medium-sized Carrots
  • 2 Small-sized Scallions
  • 1 Medium-sized Green Pepper
  • 1 and 1/2 cup of Mushrooms
  • 6 Tbsp of Olive Oil
  • 3/4 cup of White Wine
  • 1 Clove of garlic
  • 2 Large-sized Canned piquillo peppers
  • 1/2 cup of nonfat Milk

Preparation

  1. Cut the onions into very thin strips and put in the pan with the chopped garlic and a tablespoon of oil.
  2. When the onion is translucent, add the flour and the meat broth and boil off half. Remove and set aside.
  3. In the same pan, cook both sides of the fillets. Remove and set aside.
  4. Add 1 tablespoon of oil to the pan and sauté the chopped broccoli for 5 minutes. Add the soya sauce and water (1/2 cup), cover and let cook for 10 minutes or until it is al dente.
  5. In the meantime, wash the potatoes and make holes in them (unpeeled) with a knife. Microwave at maximum power for 5-7 minutes. Cut in half and sprinkle with black pepper.
  6. Pour the onion sauce over the veal fillets and serve with the baked potato and sautéed broccoli.

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