Country style veal fillets
Second courses
Aged
6 people
Angelo Mario Bortoloni, Jean Valentino
About 30 minutes
Ingredients:
600 g veal fillets
1 egg
Parsley
Half shot aged Grappa
Half glass olive oil
Bread crumbs
Salt
Pepper
Butter
Pickles
Green salad
1 egg
Parsley
Half shot aged Grappa
Half glass olive oil
Bread crumbs
Salt
Pepper
Butter
Pickles
Green salad
Preparation:
Beat the veal fillets to make them thinner and more tender.
Beat one egg and season it with salt. Prepare some breadcrumbs: at first pass the slices in the egg, then in the bread crumbs and finally fry in hot oil without browning them too much in order to prevent from hardening.
Then place them in a large oven pan greased with flakes of butter and chopped parsley, sprinkle with Grappa and bake in a pre-heated oven for ten minutes. Serve with pickles and green salad.
Beat one egg and season it with salt. Prepare some breadcrumbs: at first pass the slices in the egg, then in the bread crumbs and finally fry in hot oil without browning them too much in order to prevent from hardening.
Then place them in a large oven pan greased with flakes of butter and chopped parsley, sprinkle with Grappa and bake in a pre-heated oven for ten minutes. Serve with pickles and green salad.
