Veal piccata with zucchini and mint
Instructions
Beat veal slices lightly with meat tenderizer, possibly the border because the meat will not curl in baking and flour them.
Make effervescing 50 g of butter in the Pan and saucepan the 1 minute for the scallops.
Add salt and soak the meat with wine, then let it evaporate.
Wash and check the zucchini and cut into julienne.
Remove the meat from the Pan and keep aside to warm.
The same cooking melt the remaining butter, add the zucchini and add vibrant focus, mixing for a few minutes.
Place the scallops in a pan, pour a ladle of broth and bring to a complete cooking the meat with the vegetables.
One minute before serving complete the preparation with a handful of pepper and the chopped Mint.
Ingredients and dosing for 4 persons
- 480 g of veal slices from 40 g each
- Pepper
- 8 small zucchini
- 1/2 cup of dry white wine
- 2 tablespoons of flour
- 1 ladle of broth
- 80 g of butter
- 1 tablespoon of chopped mint
- Salt