Photo: Joseph Gonzalez
Veal escalope served with bubble and squeak and a fried duck egg
15 ingredients
30 min + 30 min
Serves 1
openrecipes
This recipe was cooked by amateur chefs as part of the BBC's Step Up to the Plate television programme.
Estimated Nutrition (whole recipe, rough)
1264
Calories
43g
Protein
60g
Fat
136g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Duck | 100g cooked with skin | 337 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 potatoes, peeled and cut into quarters
- 1 tbsp butter
- 2 tbsp olive oil
- 2 cloves garlic
- handful spring greens
- 2 tbsp plain flour
- 4-5 tbsp breadcrumbs
- 1 tsp dried sage
- salt and freshly ground black pepper
- 1 x 170g/6oz veal escalope
- 1 free-range egg
- 2 tbsp olive oil
- 2 tbsp butter
- 2 tbsp olive oil
- 1 free-range duck
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes