VEAL SCHNITZEL "ROMANA"
Kalvschnitzel "Romana"
1 teaspoon salt
white pepper
2 tablespoons flour
2 tablespoons butter or margarine
1/3 cup marsala wine or dry white wine
dried basil
dried oregano
1 bunch parsley
Cut the meat in very thin slices and pat them out lightly. Trim and slice mushrooms. Coat the meat with flour flavored with salt and pepper. Fry until golden brown in browned butter or margarine for about 4 minutes on each side. Transfer to a serving pan.
Quickly sauté the mushrooms in the fat, add wine and herbs and let simmer for a few minutes. Pour the lovely mushrooms over the meat, sprinkle with lots of chopped parsley and enjoy with asparagus, green peas and boiled rice.
Bella
Kalvschnitzel "Romana"
4 servings
1 lb thick flank of veal
7 oz fresh mushrooms1 teaspoon salt
white pepper
2 tablespoons flour
2 tablespoons butter or margarine
1/3 cup marsala wine or dry white wine
dried basil
dried oregano
1 bunch parsley
Cut the meat in very thin slices and pat them out lightly. Trim and slice mushrooms. Coat the meat with flour flavored with salt and pepper. Fry until golden brown in browned butter or margarine for about 4 minutes on each side. Transfer to a serving pan.
Quickly sauté the mushrooms in the fat, add wine and herbs and let simmer for a few minutes. Pour the lovely mushrooms over the meat, sprinkle with lots of chopped parsley and enjoy with asparagus, green peas and boiled rice.
Bella
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