Veal cutlets, finanziera meat dish
Instructions
In a saucepan heat half the butter and soften the sliced mushrooms; After 20 minutes, add the peas and then the Sweetbreads and chopped strands.
Sprinkle a little Marsala wine and let evaporate.
Add salt, pepper and cook a few minutes.
In a separate saucepan heat the rest of the butter and bake, 4 minutes per side, floured cutlets.
Stretch two tbsp broth, cover and bring to boiling.
Place the meat on a serving dish and cover it with the financier.
Accompanying wines: Fara DOC, Sangiovese "Colli Martani DOC Reserve, Aglianico Del Vulture DOC" reserve ".
Ingredients and dosing for 4 persons
- 4 veal cutlets
- 150 g of sweetbreads and lodgings
- 100 g of cultivated mushrooms
- 2 tablespoons of canned peas
- Dry marsala wine
- 100 g of butter
- Flour
- Salt
- Pepper