Ingredients

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

Vegeta

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.