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Ingredients
4 veal snitzels
8 sage leaves
4 slices of pancetta
4 slices of mozzarella cheese
120g breadcrumbs
100g flour
Eggwash (3 eggs, 150 ml of milk, this will be used for all my snitzels)
Method
Place a pieces of veal on the bench, 1 slice of cheese on top then a piece of pancetta and 2 sage leaves.
Fold the veal over to form a “Pocket” then pass the veal through flour egg and breadcrumbs.
Shallow fry both sides in hot olive oil until golden brown.
Serve with a tomato concasse.
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