PICCATA DE VEAU PIZZAIOLA

 


  • 16 pieces of veal steak from beef fillet, thigh cuts or eggs
  • Salt, a pinch of black pepper
  • 1 teaspoon finely chopped onion
  • 1 clove of garlic crushed
  • 2 coffee cups refined oil
  • 1 teaspoon of margarine
  • 1 teaspoon of butter
  • 2 tomatoes, peeled and cored, finely chopped
  • 1.5 teaspoons of consomme or broth
  • 1 teaspoon thyme
  • 1 tablespoon chopped parsley

Put the margarine in a small saucepan, heat it up, add the onion, garlic and tomatoes, stir fry for a few minutes.

Add the thyme and consomme and boil it for eight to ten minutes until it absorbs half the amount of consomme and remove from the fire.

Beat the meat to the thickness of a knife blade, salt and pepper, put the oil in a pan with a thick bottom, heat it and add the meat.

Roast for one and a half minutes on high heat, then take it to a casserole or a serving plate.

Pour the oil in the pan and put the sauce you prepared in the pan, boil it for a minute or two and remove it from the fire.

Mix the parsley and butter together, pour over the meat and serve.

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