Saltimbocca veal (Italian).

Today, I suggest to cook the meat with the meat, ie Saltimbocca (schnitzels in Italian). Delicious and juicy it!
● 500g of veal
● 10 rasher
● 50g butter
● 4 tbsp. l. white wine
● 1 lime / lemon
● spices to taste
● sage leaves if desired

Bacon and meat cut into thin slices. We cover the parchment and repulse. Season with salt, pepper on both sides.
Then heated in a pan of butter. When the butter is melted, the fire must be reduced so that it does not burn. If you are cooking with sage, put the leaves for 1 minute in hot oil, then remove.
Fry the bacon for about half a minute on each side.
Then fry the meat on one side minute. Turn and fix wooden toothpicks in each piece of bacon slices (and a leaf of sage, if used). Dozharte second side.
Schnitzels removed. Pour the wine and boil down 1 minute. Drizzle with lemon juice and pour the sauce.

Bon Appetit))

You can leave a response, or trackback from your own site.

Leave a Reply