Ingredients for 4 people:
4 veal chops (cut from the loin, approx. 300 g each)
salt, pepper
2 tablespoons oil
For the guacamole:
2 ripe avocados
juice of 1 lime
50 g low-fat yogurt
1 small onion
½ small red chili pepper
6 stalks of coriander
salt, pepper
For the beans:
1 red onion
1 tablespoon oil
1 can (240 g) red beans
1 small can (140 g) corn
salt, pepper
Also:
coarsely chopped coriander for garnish
Preparation:
1. Season chops with salt and pepper. Heat oil. Sear chops on both sides until hot. Reduce heat and then fry chops for about 15-18 minutes, turning occasionally.
2. For the guacamole, cut avocados in half, remove seeds and scoop flesh from skins. Finely mash avocado flesh with a fork, adding lime juice and yogurt. Peel and dice onion finely . Clean chili, rinse and chop finely. Rinse cilantro, chop leaves finely. Fold onion, chili and cilantro into the avocado puree and season with salt and pepper. Season to taste.
3. Peel and dice the onion. Heat oil in a pot. Sauté onion in it. Drain beans and corn and add to pot. Heat and season with salt and pepper to taste. Serve the veal chops with the beans and guacamole. Sprinkle with coarsely chopped cilantro.
Preparation time approx. 30 minutes
Nutritional values per serving approx.:
Calories: 721
Joule: 3027
Protein: 65,1 g
Fat: 57,5 g
Carbohydrates: 14 g
(FoodCentrale by ddp images)
