Scaloppine with capers (3)
Instructions
Mix the flour with the salt and parsley, then wipe the lens in the flesh.
Melt the butter in a pan and place the meat in a single layer.
Let Brown on both sides, add the wine and let evaporate.
Add 1/2 ladle of broth, Cook to open flame and adjust salt.
Turn off the heat, add the capers, green olives and stir.
Ingredients and dosing for 6 persons
- 6 veal scaloppine
- 2 tablespoons of capers
- 10 green olives
- 3/4 cup of wine
- 1 tablespoon of parsley
- Ladle 1/2 of broth
- 40 g of butter
- 80 g of flour
- Salt