Herbed veal breast
Instructions
Ask the butcher to prepare the veal brisket so you can scroll.
Beat the eggs, add salt, add the cheese and make an omelette.
Place the slice of meat.
Prepare a mixture of coastline (previously blanched), parsley, basil, ham and, if you like, the clove of garlic.
Sprinkle the mixture over the omelette.
Add salt and pepper.
Roll up the meat and bind them with the white kitchen Twine.
In a pan heat oil and butter, let them paint the roll on all sides, add salt.
Pour the broth and cook covered, over low heat, for an hour and a half.
Turn the meat every now and then and add the sauce.
Withdrawn from heat, let stand 10 minutes to roast, slegatelo and cut it into slices.
Accompanying wines: Kaltern "Classico Superiore DOC, Rosso Conero DOC Falerno Del Massico Rosso DOC.
Ingredients and dosing for 6 persons
- 1000 g of veal breast
- 3 eggs
- 300 g of coasts
- 3 slices cooked ham
- 20 g of grated cheese
- Parsley
- Basil
- Garlic
- 2 tablespoons of olive oil
- 40 g of butter
- 2 cups of broth
- Salt
- Pepper