Veal with horseradish
Instructions
Passed the scallops in flour, melt the butter in a pan and Brown the meat on both sides.
Add salt, bring to a half-cooked and then add the horseradish softened paste with a little water.
Finish cooking over low heat if necessary diluted with a little water.
Ingredients and dosing for 4 persons
- 300 g of veal scaloppine
- 40 g of butter
- 1 tablespoon of horseradish paste
- Salt
- Flour