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Recipe Piccata Of Veal With Zucchini And Mint


Piccata Of Veal With Zucchini And Mint

Recipe yeld 4 servings

Ingredients

Slices Of Veal 480 G 40 G Each
Pepper
8 Small Zucchini
1 / 2 Cup Dry White Wine
2 Tablespoons Flour
1 Ladle Broth
80 G Butter
1 Tablespoon Chopped Mint
Rooms

Amount Per Serving Calories: 375


Method

Beat the slices of veal with a meat mallet, possibly affecting the board because the meat does not curl during cooking and flour.
Let foam 50 g butter in skillet and brown the cutlets 1 minute on each side.
Season with salt and wet the meat with the wine, then let it evaporate.
Wash and check the zucchini and cut into julienne strips.
Remove the meat from the pan and keep warm by.
At the same gravy melt the remaining butter, add the zucchini and cook over high heat, stirring for a couple of minutes.
Put the scallops in the pan, pour a ladle of broth and finish cooking the meat with the vegetables.
One minute before serving, finish the preparation with a handful of pepper and chopped mint.

Find recipes for Main Dishes based on Calf


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