Rib eye free-range pork (CH), durum wheat semolina (GLUTEN), veal stock (veal bones, water, red wine [SULPHUR DIOXIDE, SULPHITES], veal feet, celeriac [CELERY], leek, beetroot, carrots, onions, tomato paste, rapeseed oil, table salt, porcini mushrooms), carrots, green asparagus, kohlrabi, garden peas, butter (LACTOSE), corn starch, lemon juice, free-range whole egg, rapeseed oil, lemons, Italian parsley, sugar, sage, lovage, pepper, table salt
1
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of
2
How to heat up?
How to heat up?
Please remove the clear bowls before reheating. Once heated, pour the contents of the bowls onto the dish.
Heat:
Oven: Preheat the oven to 110°C (top and bottom heat) and remove the clear film from the dish. Place the dish in the oven and add a small ovenproof dish containing 100-200 ml of water. After about 30 minutes, your meal will be ready to enjoy.
Steamer: Remove the transparent film from the dish. Use the regeneration function at 95 degrees Celsius and heat for approximately 25 minutes.
Pan: Heat the pan over medium heat, add the food, and heat through, stirring occasionally, until piping hot. Reduce the heat if necessary to prevent burning.
Microwave: Pierce the film several times with a fork and heat the dish at 600 watts for 3-4 minutes.
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Lemon Veal Scallopini with Spring Vegetables 🔥
Lemon Veal Scallopini with Spring Vegetables 🔥
Portion: 410g
Nutritional values per 100g
- Energy: 659 kJ / 158 kcal
- Fat: 8.3 g
- Saturated fatty acids: 3.9 g
- Carbohydrates: 11.8 g
- Sugar: 2.3 g
- Protein: 8.3 g
- Salt: 0.3 g
Ingredients
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