The chef today suggests escalopes with white wine, an excellent Italian second course, simple and quick to prepare. It originates in Milan and Lombardy, but today it is widespread throughout the Belpaese.
Ingredients for 4 people:
ā¢ 8 slices of thinly sliced pork or veal
ā¢ 250 ml white wine
ā¢ 50 gr of flour
ā¢ 50 gr of butter or extra virgin olive oil
ā¢ salt
ā¢ pepper
You can also see the recipe in Italian and German.
(IT)
(DE)
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