Scallops With Mint
Recipe second for 4 people based on Veal with tomato - cooking method pan.
Preparation:
Preparation: Very low in calories, courgettes are the ideal side dish for those who want to eat without weighing themselves down. Peel and chop the onion and brown it in a large pan with 3 tablespoons of oil. Cut the bacon into cubes, add it to the sautéed mixture and season while stirring; add the meat too. Add salt and pepper, bring to the boil, then drain and keep warm. Peel the courgettes, wash them, cut them and add them to the pan. Brown them, add the tomato sauce, a little water, salt and pepper. Cook over medium heat for about 15 minutes. Meanwhile, chop the mint and mix it with the Parmesan cheese. Put the escalopes in the pan with the courgettes, turn them quickly a couple of times to allow them to infuse, then sprinkle them with the mixture of Parmesan cheese and mint. Cover and keep on the fire for another 1-2 minutes. Serve when the cheese is melted.
Ingredients:
Ingredients: 400 g of veal rump slices - 200 g of courgettes - 50 g of bacon (50 g of slices) - 1 small onion - 1 sprig of fresh mint - 1 tablespoon of tomato sauce - 1 tablespoon of grated parmesan cheese - 3 tablespoons of olive oil olive - Salt - Pepper
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