Veal with lemon and herbs
Instructions
Chop the parsley leaves and Sage ben wash and dry with the clove of garlic and a bit of lemon rind washed.
Aside from the chopped bell pepper strata after well drained from the liquid.
Put the oil in a frying pan; When it is hot, add the slices of veal breast and let them cook for about three minutes to fire quite lively; then voltatele with a spatula, add salt and cook for 3 minutes on the other side.
Transfer the meat to a serving dish and keep warm while you finish the preparation.
Add the remaining sauce into the Pan in which you cooked the meat the minced pepper, flavour for a few minutes then wet with white wine; turn up the heat and let it evaporate.
Lower the flame again and stirring with a wooden spoon to mix well all ingredients, add the chopped mixture of parsley, garlic, lemon, Sage; then diluted with two tablespoons of water.
Add salt, pepper, Cook for a few seconds, then pour the sauce obtained over scallops and serve immediately.
Ingredients and dosing for 4 persons
- 600 g of sliced veal
- 1 handful of parsley leaves
- 3 leaves sage
- 1 untreated lemon
- 1 clove of garlic
- 2 slices of sweet and sour peppers
- 1/2 cup of white wine
- 4 tablespoons of olive oil extra virgin