Recipes
Juicy veal cutlets
High quality veal, white wine, juicy tomato and homemade prosciutto are a true invitation to taste this dish, which may become a regular addition to your family menu.
| Preparation time | 1 h |
|---|---|
| Demanding |  |
| Energetic value | 327 kcal / 1367 kJ |
Ingredients
 | 4 |
|---|---|
| 600 g | veal cutlets |
| 2 tablespoons | oil |
| 40 g | bread crumbs |
| 100 g | tomatoes |
| 160 g | carrots |
| 200 g | onions |
| 200 ml | white wine |
| 80 g | chopped parsley |
| 600 ml | water |
| 1-2 | slices prosciutto (50 g) |
| 100 ml | cooking cream |
| 2 teaspoons | Vegeta |
Preparation
- Lightly salt the thinly cut veal cutlets, pound them and cut on one side on several places.
- Sprinkle side of the cutlet with bread crumbs.
- Fry grated onions, carrot, finely chopped tomatoes on oil in a frying pan and add white wine.
- Sautee briefly.
- Add the cutlets, and add stock prepared in this way: add 2 teaspoons Vegeta to 600 ml boiling water and cook shortly.
- After the stock, add the chopped prosciutto.
- Near the end of cooking, add a little cooking cream and sprinkle with chopped parsley.
Advice
The Vegeta stock will make the dish juicier and even more delicious. Pound the steaks over plastic wrap.
