Second course
16 slices of veal (not too thick, about 1/4 inch)
8 slices of Prosciutto crudo (Parma ham), cut in half to obtain 16 pieces
16 leaves of sage
flour - oil - butter - white wine
Layer veal, sage and prosciutto in this order and use a toothpick to keep them together.
Pass them into flour on both sides, shaking excess and quickly cook them in a big pan with olive oil. Once they are golden on both sides, add wine and let it evaporate.
At this point, add salt on the veal side (not where the prosciutto is, because it's already salty) and a couple tbsp of butter.
Serve immediately.
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