Herbed veal scaloppine
Instructions
In a saucepan heat the butter with a tablespoon of oil, get brown "clove" onions taking care that remains.
Take it out and put in the container the Escalopes.
Rosolatele lively focus 2 minutes on each side, lower the heat, add salt and pepper.
Add Rosemary, Sage and thyme chopped, seasoning.
Pour the white wine, let it evaporate and finish cooking the meat at moderate flame for about 10 minutes.
Remove the scallops, remove the cooking, dilute with a little hot water, heat it and pour it over the meat.
The accompanying wine: Colli Berici Tocai Rosso DOC, DOCG, Chianti Montalbano Biferno DOC.
Ingredients and dosing for 4 persons
- 4 veal scaloppine
- 50 g of butter
- 1/2 cup of dry white wine
- 1/4 onion
- Rosemary
- Sage
- Thyme
- Olive oil
- Salt
- Pepper