The portal of the Rome Chamber of Commerce for agritourism and the local area

Roman recipes

Veal escalopes


450 g small slices of veal
2 slices of fatty and lean ham
1 lemon
minced parsley
extra virgin olive oil

Cut the ham into slices, flour the meat and salt it.
Warm the oil and ham in a pan and brown the meat, turning it over often so that it doesn’t dry. Once it is cooked, place on a serving dish.
With a wooden spoon, unstick the cooking deposit, with the help of some hot water; add some more oil, and the juice of a lemon. Pour this sauce onto the meat , and top it with parsley.

Related to: Secound courses