Veal escalope

Name: Veal escalope
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 150 g green ribbon noodles; 7-10 Tbsp Salt; 2 (100 g each) Veal escalope; 2 discs Parma ham; 1/2 Pot of basil; 1 Tomato; 2 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 2 TABLESPOONS Marsala; 200 ml Tomato juice; 7-10 Tbsp Sweet peppers

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 2

150 g green ribbon noodles
7-10 Tbsp Salt
2 (100 g each) Veal escalope
2 discs Parma ham
1/2 Pot of basil
1 Tomato
2 TABLESPOONS Olive oil
7-10 Tbsp Pepper
2 TABLESPOONS Marsala
200 ml Tomato juice
7-10 Tbsp Sweet peppers

Directions

1
Cook the pasta in boiling salted water for about 8 minutes. Wash the meat and dab dry. Stick 1 slice of ham and some basil leaves on each. Clean, wash and slice the tomato. Heat the oil in a pan. Fry the meat for about 2 minutes on each side, season with salt and pepper.
2
Deglaze with Marsala, remove meat. Add tomato juice and bring to the boil briefly. Heat the tomato slice in it. Season to taste with salt, pepper and paprika. Arrange everything on plates garnished with remaining basil