Veal escalopes with herbs
Recipe second for 4 people based on Veal.
Preparation:
Preparation: In a saucepan, heat the butter with a spoonful of oil, brown the onion "slice" making sure it remains whole. Remove it and put the scallops in the bowl. Brown them over high heat for 2 minutes on each side, lower the heat, add salt and pepper. Add minced rosemary, sage and thyme, let it infuse. Pour in the white wine, let it evaporate and finish cooking the meat over a moderate heat for about 10 minutes. Remove the escalopes, remove the cooking liquid, dilute it with a little hot water, heat it and pour it over the meat. Accompanying wines: Colli Berici Tocai Rosso DOC, Chianti Di Montalbano DOCG, Biferno DOC.
Ingredients:
Ingredients: 4 Veal Escalopes - 50 G Butter - 1/2 Glass Dry White Wine - 1/4 Onion - Rosemary - Sage - Thyme - Olive Oil - Salt - Pepper
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