Veal Fillets With Peas

Recipe second for 4 people based on Veal.

Preparation:

Preparation: Cook the peas in boiling salted water for 5 minutes and drain. Clean the escarole and cut it finely. Cut the ham into strips. Cut 12 medallions from the fillet and brown them in butter for a few minutes. Keep them warm. Degrease the cooking juices with the wine and add the peas, ham and escarole. Cook everything for a few minutes, arrange the vegetables in the center of the plate and surround with the medallions.