How to make pan-fried veal escalopes with rosemary, detailed guide to preparation and cooking, practical tips and ingredients.
Ingredients for 4 people
- 2 tablespoons of oil
- 400 gr of veal escalopes half a centimeter thick
- 1 sprig of rosemary
- 1 lemon zest
- 60 g of butter
- salt
Preparation of veal escalopes with rosemary
Heat the oil in a fairly large pan and lay the escalopes on it, making them brown over high heat for about a minute on each side.
Reduce the heat, salt and cook for further 5 minutes, turning the meat over and over.
Chop the lemon zest and the rosemary needles together, previously washed, then pass the meat on a plate.
Pour 5 tablespoons of water into the pan and, once the chopped lemon zest and rosemary have been added, cook for about a minute, allowing about half of the water to evaporate.
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Remove the pan from the heat and add the butter, stirring to melt it, then pour the sauce onto the meat and serve.
