Scaloppine al grana (2)
Instructions
Flour the cutlets and Brown in butter, sprinkle with the brandy and let it evaporate.
Season with salt, then add the tomato puree and cook over high heat to shrink the gravy.
Deploy on meat shredded grana, cover the saucepan and melt the cheese on low heat.
Ingredients and dosing for 4 persons
- 8 scaloppine di vitello from 50 g each
- 250 g of tomato paste
- 50 g of butter
- 1 dram of brandy
- 50 g of grana
- Salt
- Flour