Rustic meat
1 medium onion
6-7 tbsp olive oil
120 g pitted black olives, sliced
2 tbsp dried capers
500 g thin slices of veal
Breadcrumbs
Cut the onion into thin rings, put in a deep dish. Put olives, capers and 5 tbsp. olive oil. Put thinly chopped meat and leave it in the marinade for 1 hour, turning over from time to time. Remove the meat, let the marinade drain and roll in breadcrumbs.
Heat 1-2 tbsp in a pan l oils. Put the meat and fry on both sides for about 2 minutes.
Set aside the meat. Drain the liquid from the marinade, put the ingredients in the pan, reduce the heat and simmer for 5-10 minutes, until the onion is soft but not brown. Put the meat in a pan, quickly heat and serve.
1 medium onion
6-7 tbsp olive oil
120 g pitted black olives, sliced
2 tbsp dried capers
500 g thin slices of veal
Breadcrumbs
Cut the onion into thin rings, put in a deep dish. Put olives, capers and 5 tbsp. olive oil. Put thinly chopped meat and leave it in the marinade for 1 hour, turning over from time to time. Remove the meat, let the marinade drain and roll in breadcrumbs.
Heat 1-2 tbsp in a pan l oils. Put the meat and fry on both sides for about 2 minutes.
Set aside the meat. Drain the liquid from the marinade, put the ingredients in the pan, reduce the heat and simmer for 5-10 minutes, until the onion is soft but not brown. Put the meat in a pan, quickly heat and serve.
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