A second meat dish very quick easy and tasty, this is a traditional recipe of the cuisine of Milan, but also well-known in Italy, my mother used to cook it often (she is from Rome).
The scallop slices are veal meat, but
It’s also possible to use pork or chicken, however they must be without fat, have ½ cm of thickness and about 50 grams of weight.
Do not to prepare this second in advance because the meat tends to dry out, no panic!….it gets ready in ten minutes, so better to cook it express.
Easy peasy!…..😉
Let’s cook together!
Ingredients (for 4 persons):
8 slices of beef from 70/80 grams each
40 grams of butter
50ml of dry white wine
2/3 tblsp Flour (to coat)
Salt 2 pinches
Herbs (the one you prefer) such as salvia, thyme, rosemary, marjoram (optional)
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