Fried Veal Breast with emiliana
Instructions
Finely chop the carrots with onion, pancetta, prosciutto, garlic and parsley.
Pour the mixture in a casserole, add the grated Parmesan, breadcrumbs, whole egg, a few pinches of salt and pepper and stir into the mixture well blended.
Flattened with the slices of breast meat Pounder, lightly salt them, pepatele and put on a bit of preparation.
Roll up the slices on themselves and legatele with a white wire.
Pass the rolls in flour and scuoteteli to eliminate the surplus.
Put to fire the butter with a tablespoon of oil and let them warm up; lay the rolls and let them Cook, turning them until they sometimes.
When they are golden, add the tomatoes previously blanched in boiling water, peeled and pureeing.
Moisten with broth, coperchiate and cook for at least an hour, stirring occasionally.
Place the rolls on a hot serving dish and sprinkle with the sauce very restricted and cooking.
Serve immediately on the table.
Ingredients and dosing for 4 persons
- 8 thin slices of veal breast (sliced from 75 g each)
- 80 g of ham
- 50 g of lean bacon
- 3 tablespoons of grated parmesan cheese
- 1 tablespoon of breadcrumbs
- 1 carrot
- 1 onion
- 1 clove of garlic
- 1 sprig of parsley
- 400 g of ripe tomatoes
- Little of flour
- 1 egg
- 1 walnut butter
- Olive oil
- Little of broth
- Salt
- Pepper