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The Vegeta stock will make the dish juicier and even more delicious. Pound the steaks over plastic wrap.


600 g veal cutlets
2 tablespoons oil
40 g bread crumbs
100 g tomatoes
160 g carrots
200 g onions
200 ml white wine
80 g chopped parsley
600 ml water
1-2 slices prosciutto (50 g)
100 ml cooking cream
2 teaspoons Vegeta

We used



Preparation For this recipe you only need imagination!

Medium complexity 4 Persons 60 min

  • 1 Lightly salt the thinly cut veal cutlets, pound them and cut on one side on several places.
  • 2 Sprinkle side of the cutlet with bread crumbs.
  • 3 Fry grated onions, carrot, finely chopped tomatoes on oil in a frying pan and add white wine.
  • 4 Sautee briefly.
  • 5 Add the cutlets, and add stock prepared in this way: add 2 teaspoons Vegeta to 600 ml boiling water and cook shortly.
  • 6 After the stock, add the chopped prosciutto.
  • 7 Near the end of cooking, add a little cooking cream and sprinkle with chopped parsley.