Veal scaloppine with speck with galettes

2_06784 VEAL SCALOPPINE with SPECK with PANCAKES preparation: 25 minutes cooking time: 21 minutes INGREDIENTS for 6 people: 500 g of veal walnut, 40 g flour, 600 g floury potatoes possibly of the same size, 80 g butter half cup of Brandy, a sprig of Sage, 150 g Bacon in thin strips, salt and pepper and Divide the calf in 6 slices, place each slice between two pieces of baking paper and appiattitele with the meat mallet to get regular forms as much as possible, with a diameter of 7-8 cm.

Flour the slices of meat, shake them to remove excess flour.

Place each slice on a Sage leaf and secure with a toothpick.

Wash the potatoes, dry, Peel with a knife and cut into round slices 2/3 mm thick.

Delete, tips to get more equal slices, add salt and pepatele.

Melt half the butter in a pan, fry it free.

Grease a small frying pan with a coat of butter, heat the wax and settle five potato slices, overlapping slightly.

Bake the hardtack until the bottom is golden (2 minutes).

Voltatela with a spatula and continue cooking for 1 minute.

Continue in the same way until you get 6 cakes, anointing the pans with butter each time.

Keep them warm in the oven heated up but off and on with the door half open.

Melt the remaining butter in a saucepan, heat the Pan and 1 minute for the scallops, add salt and pepatele.

Place on a heated serving dish the galettes and lay the scallops.

Pour the brandy into the Pan where you did Brown the scallops and let evaporate for 30 seconds, add the Bacon strips, heat 10 seconds and sprayed the preparation with the cooking.

Serve immediately.

The suitable wine accompanied by a red wine of South Tyrol, soft flavour, such as Kaltern.