Scaloppine of veal in madeira sauce

3_06081 SCALOPPINE of VEAL IN MADEIRA SAUCE INGREDIENTS for 4 PERSONS 8 Walnut slices of veal, 50 g butter, 3 carrots, a glass of Madeira, 150 g of breadcrumbs, 2 eggs, 3 tablespoons olive oil, flour, 3 tablespoons of tomato sauce, salt, pepper.

Wash the carrots and carrots.

Chop finely with a electric mixer.

Then put them in flour.

In a bowl beat the eggs with a pinch of salt and pepper.

Pass the meat slices in egg and then in bread crumbs.

Cook the scaloppine in hot oil in a pan.

When cooked, place on a plate lined with kitchen paper and keep them warm.

Wash the carrots and carrots.

Cut into thin sticks, then put them in flour.

In a saucepan heat the remaining oil and sauté the carrots.

Wet with wine and let evaporate.

Add salt, pepper and add the tomato sauce.

Cook 5 minutes on a moderate flame.

Serve the scallops with the prepared sauce and, if desired, you can serve a dish only enriching the scaloppine with gnocchetti sardi Madeira sauce.