Veal with rosemary
Instructions
Heat the oil in a pan and cover with the scallops.
Brown over high heat for about 1 minute per side.
Lower the heat and continue cooking for about 5 minutes, turning the meat.
Chop the lemon zest and mix it with Rosemary.
Remove the scallops from heat and keep warm.
In a pan put Rosemary and zest, 2 tablespoons water and butter and heat well.
Pour this sauce over the scallops and serve.
Ingredients and dosing for 4 persons
- 350 g of veal scaloppine
- 1/2 tablespoon of chopped rosemary
- == 1 lemon (zest)
- 30 g of butter
- Salt
- Olive oil