Borsalino Schnitzel
Ingredients
Instructions
- 6 Veal cutlets
- 6 slices Parma ham
- 1 ball of mozzarella
- 18 Arugula leaves
- 1 small bunch of chives
- 20 cl white wine
- 50 g Butter
- 3 tbsp. tbsp Sunflower oil
- Salt
- Pepper
- Have the veal cutlets flattened by the butcher.
- Cut the mozzarella into 6 slices.
- Spread the cutlets out on the work surface.
- Cover them with a slice of Parma ham and then a slice of mozzarella.
- Place 3 arugula leaves on top. Roll up the cutlets to enclose the other ingredients inside.
- In a frying pan with the oil, cook the cutlets for 10 minutes over medium heat, turning them regularly so that they cook on all sides. Add salt and pepper.
- Chop the chives. Remove the cutlets and keep warm.
- Pour the white wine into the pan and bring to the boil, scraping up the bottom of the pan with a wooden spatula to loosen the juices.
- Reduce by half then add the butter and the chives in a parcel, whisking.
- Place the meat in a dish, drizzle with sauce and serve with fresh tagliatelle.
Borsalino Schnitzel
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Borsalino Schnitzel Recipe – Borsalino Schnitzel Recipes
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