Sausage rolls
Instructions
Align the scaloppine on 1 chopping board and season with salt.
Cut into 8 pieces, deprived of sausage skin.
Spread on each slice some needle of Rosemary and 2 chopped basil leaves.
Tightly wrap the slices forming of spring rolls and fasten each with 1 stick and then pass them into the flour.
Let them FRY in 1 pan with the oil and butter.
Shred the meat and tomatoes; Add salt, pepper and cook for another 15 minutes.
Ingredients and dosing for 4 persons
- 8 veal scaloppine
- 150 g of sausage
- Rosemary
- 16 leaves of basil
- 5 peeled tomatoes
- 3 tablespoons of flour
- 30 g of butter
- 2 tablespoons of olive oil
- Salt
- Pepper