So it’s a good thing that the experts from Gefro to take a look at their new Balance products and the matching Recipes have asked: A collection of quick dishes, all of them have in common the significantly reduced amount of carbohydrates – and of course the use of one or the other product of the house. By the way, they are all based not only on recipes that are consistently optimized for metabolism, but also without carbohydrates and without additional conventional sugar. The new Balance products range from sauces and broths to soups and ready-made salad dressings.
From the large portfolio of easy recipes I have chosen for today the veal escalopes with warm radish-zucchini salad. Lots of fresh vegetables, some herbs – and a few paper-thin cutlets of veal (and the butcher I trust).
What I find great about the recipe is not only the outstanding inclusion of a really large amount of radishes (you actually always eat far too little radishes) – but also the easy adaptability to your own gusto. For a little extra crunch, I added some fried sage leaves (always an ideal pairing with veal cutlets) on top and made a light espuma from a veal broth, plus incorporated two small mountain peaches. Instant vegetable broth and salad dressing complement each other quite well – and both a first in many years. You can definitely consider it if you want to do it really fast. But the recipe certainly works with homemade stock and dressing, no question.
Recipe for 4 people
Ingredients
- GEFRO Balance Salad Dressing Garden Herbs (or other dressing)
- GEFRO Balance Vegetable Broth Querbeet (or other vegetable broth)
- Extra virgin olive oil
- Frying & Deep Frying Oil
- 4 small zucchini
- 1 bunch radishes
- 1 bunch chives
- 8 small veal escalopes, each approx. 80 g
- Salt and freshly ground pepper
- Lettuce leaves for garnish, sage leaves if desired.
- 4 lemon wedges
With me supplemented by:
1 bunch sage
2 mountain peaches
Preparation
4 Clean the zucchini, cut in half lengthwise and cut into slices about 3 mm thick.
Clean 1 bunch of radishes and slice finely just like the peach. Cut 1 bunch of chives into fine rolls.
Mix 20 g GEFRO Balance Salad Dressing Garden Herbs, 90 ml water and 90 ml GEFRO Extra Virgin Olive Oil to make a dressing.
8 Season veal cutlets with salt and pepper. Sauté (or grill) quickly and hot. No longer than 60 – 90 seconds per side.
Heat plenty of olinev oil in another pan and fry the sage leaves in it until crispy, about 30 seconds on each side.
Bring 150 ml clear broth from GEFRO Balance Gemüsebrühe Querbeet to a boil, add the zucchini slices and steam in it for about 2 minutes while stirring. Remove from heat, mix in the radish slices, peach and chives and marinate with the dressing.
Arrange the cutlets with the warm salad on plates. Garnish with the lettuce leaves and the crisp sage and serve on lemon wedges.
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