John Myers
Ingredients for 2 servings:
- 2 veal escalopes
- 1 egg(s)
- 30 g flour
- 50 g Parmesan
- 50 g breadcrumbs
- 1 clove(s) garlic
- 1 onion(s)
- 100 g mushrooms
- 100 g ham, cooked
- 2 tbsp butter
- 2 tbsp tomato paste
- ⅛ liter white wine
- ⅛ liter vegetable broth
- 1 tbsp parsley
- Salt
- Pepper, from the mill
- 300 g pasta (vermicellini)
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Rub the schnitzel with garlic, season with salt and pepper, coat with flour, dip in the beaten egg, coat in the breadcrumbs/Parmesan mixture, and fry over low heat in olive oil. Italian sauce: Finely chop the onion, sauté in melted butter, add the finely chopped ham and sliced mushrooms, fry for 5 minutes, stir in the tomato paste, add the wine and vegetable stock, and let it reduce for 10 minutes. Remove the pan from the heat, season with salt and pepper, and stir in the parsley. While the sauce is cooking, cook the vermicellini “al dente.” Pour the sauce over the meat and pasta. Serve with a salad and, of course, red wine from Tuscany. It’s important to use fresh Parmesan cheese.
Facebook Comments