Veal cutlets in fricassee
Instructions
In a saucepan heat the butter with the oil, lay the pork chops and brown them on both sides.
Sprinkle with the white wine and let it evaporate, add salt and pepper and cook for ten minutes.
In a Holster beat the egg yolks with lemon juice passed to the colander and sprinkle with the parsley and a pinch of salt.
When Miss a minute of cooking pork chops in pan, pour the egg mixture, stir and remove from heat: the egg must stiffen, but remain creamy.
Serve immediately.
Ingredients and dosing for 4 persons
- 4 veal cutlets
- 2 eggs
- 10 cl of dry white wine
- 40 g of butter
- 2 tablespoons of olive oil
- 1 tablespoon of chopped parsley
- Salt
- Pepper