Veal cutlets in bellavista
Instructions
Draw the knots all around so as to remove the suture lines and cartilaginosa, leaving out the bone.
Cut the bacon, ham, mushrooms, cucumbers and the truffle into sticks the length of about two inches.
Practiced in the flesh of small nicks and insert a stick into each of the ingredients listed above, making sure that overlap the same meat an inch or so.
Flour the cutlets on both sides.
Do heat the butter with four or five tablespoons of oil, soak the knots and well browned, turning them until they have them from time to time.
Add salt and pepper, then drizzle the meat, then with half a glassful of white wine that will evaporate.
Continue cooking, very soft focus, adding, if necessary, a little boiling water or, if you have in the House, a little broth.
When cooked raised the knots, one by one from the sauce and place on a cutting board.
With a sharp knife cut off the excess part of the various ingredients with you fence the knots.
Put them to heat for a moment in the sauce, put them next to each other on a platter and sprinkle with the sauce.
If you wish, you can garnish the dish with peppers, sprinkling them means of breadcrumbs, parsley and chopped garlic, sprinkled with olive oil and put to bake on a greased plate.
Ingredients and dosing for 4 persons
- 4 veal cutlets from 150 g each
- 50 g of lean bacon (sliced from 50 g)
- 50 G = = Ham (slices From 50 G)
- 1 small black truffle
- Some of pickles
- Some of pickled mushrooms
- Flour
- 1 walnut butter
- Dry white wine
- Olive oil
- Salt
- Pepper
- Breadcrumbs