Veal with olives
Instructions
Beat the egg with a little salt and dip the meat slices, then dip in bread crumbs.
Saute 2 tablespoons oil and dorarvi the scallops for a few minutes.
Lay them on absorbent paper.
Mix olives, mustard and the remaining oil to get a consistent sauce.
Pour a TSP over the meat and serve.
Ingredients and dosing for 4 persons
- 400 g of veal breast into thin slices
- 1 egg
- 100 g of breadcrumbs
- 150 g of pitted green olives
- 5 tablespoons of olive oil
- 1 teaspoon of sweet mustard
- Salt