BEEF ESCALOPE


  • 1,65 lbs leg veal
  • 3 tablespoons of margarine
  • 1/2 cup of white wine
  • 3/4 cup broth
  • 2 teaspoons of salt
  • 1 coffee spoon of black pepper

 

 Leg of veal is cut into 5 pieces of 0,0022 lbs  in the opposite direction of the fiber, beaten with a meat iron and flattened in half a finger thickness. Margarine is put into the pan and heated well and the meat is thrown into it. After it is cooked in a swirl for 4 minutes on each side, it is taken with a slotted ladle, put in a container and placed in a warm place. The remaining oil in the pan is boiled by adding wine and half is evaporated, then meat broth, salt and pepper are added to it and served after warming for 1-2 minutes.


 

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