Lemon veal roast
Lemon veal roast
Lemon veal roast
5
1
Stefano Moraschini
Marinate the meat for three hours in oil churned with lemon juice, salt and pepper.
Brown the veal in the marinade, stretch a little water and bring to boiling.
Cut the meat into slices, you restrict the sauce and serve.
Accompanying wines: Cabernet DOC Grave Del Friuli, Torgiano Rosso DOC, Pollino DOC.
Calories calculation
Calories amount per person:
294
Ingredients and dosing for 4 persons
License
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