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4 ounces of veal cutlet
1 spoon of olive oil
1 cup of all purpose flour
4 each regular asparagus
roasted potatoes
1 glass of Marsala wine
1 leaf of blanched leeks
1 spoon of veal demi-glace

Veal "Scaloppine" with Marsala wine sauce, asparagus bouquet and roasted potatoes


Flour the veal cutlet and remove the excess flour from them, sauteed in the oil with a touch of butter, both sides, seasoned with salt and pepper, de-glazed with the Marsala wine add the spoon of veal demi-glace reduce and served with the blanched peeled asparagus, wrapped with a stripe of also blanched leaf of leek, and the roasted few potatoes.