Scaloppine of veal in pepper

2_06263 PEPPER VEAL ESCALOPE INGREDIENTS for 4 PERSONS 4 thin veal scaloppine, 400 g of Leek washers, one teaspoon of starch, 20 cl of fresh cream, 50 g butter, 1 tablespoon green peppercorns in brine, drained well, a spoonful of red pepper in well drained salmoia, 2 tablespoons chives, salt, pepper scissor kick.

Steamed leeks, Cook 8 minutes.

In a bowl, pour in the cream, add the cornflour and mix.

Salted the scallops and sprinkle with freshly ground pepper.

Let them Brown 7 minutes per side in melted butter in a pan.

Then keep them warm between two plates.

In the same Pan you blast 2 minutes over high heat peppercorns green and pink.

Add the cream and let resurrection and thicken 2 minutes on moderate heat.

Plunge the leeks and chives, stir gently with a wooden spoon, then split the preparation in individual dishes.

Place a steak on each plate and serve immediately.