Fine veal crostini

Ingredients

Directions

1. 1

   Wash the veal, dab dry and beat flat. Sprinkle with lemon juice, salt a little. Wash the sage and remove the leaves. Cover 2 slices of meat with sage and put them together. Clean, wash and slice the tomatoes.

2. 2

   Turn meat and tomato slices first in whisked egg yolk, then in grated Parmesan cheese. Peel garlic and press it through a garlic press. Heat 2 tablespoons of oil in a pan. Fry the baguette slices lightly on each side and put aside. Add the remaining oil. Sauté the garlic until transparent. Fry the meat over high heat for 1-2 minutes on each side, set aside. Sauté the tomatoes in the frying fat briefly, also while turning. Season with salt and pepper.

3. 3

   Sauté the garlic until transparent. Fry the meat over high heat for 1-2 minutes on each side, set aside. Sauté the tomatoes in the frying fat briefly, also while turning. Season with salt and pepper. Arrange baguette slices covered with tomatoes and roasted veal slices. Garnish with lemon