Herbed veal scaloppine 2

VEAL CALF 06840 HERBAL INGREDIENTS for 4 PEOPLE 4 scaloppine of veal, about 400 g, 10 strands of chives, a sprig of parsley and marjoram, 2 tablespoons of flour.

4 tablespoons white wine, 4 tablespoons of butter, a dusting of pepper, salt.

Beat the Escalopes with a meat hammer and drill two nicks on the edge of the meat so they won't curl when cooking.

Clean the Marjoram, parsley and chives; chop parsley and marjoram, cut with scissors the chives (keep aside some fragrant herbs leaves for decoration).

Put the flour in a dish and round off the slices, then shake them to remove excess.

Melt the butter in a frying pan containing the scallops in a single layer, lay the meat and gilds it a couple of minutes on each side, add salt and pepper.

Pour the wine, the spices and cook for five minutes, turning the meat halfway through the cooking.

Serve by placing the slices on a hot serving dish sprayed with cooking sauce and decorated with flavourings.