Veal with parma ham Milanese-style

Veal with parma ham Milanese-style

Piccata Milanese

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
4 thin slices veal, about 125g each
65g butter
55g speck or parma ham, cut into small strips
salt
pepper
flour, for dusting
4 tablespoons stock
1 tablespoon flat-leaf parsley, finely chopped
1 lemon, juiced

Method

  1. Trim the slices of veal to a uniform shape. Heat 45g of the butter in a large pan and fry the speck or Parma ham for a few minutes. Season the veal and dust with flour, then fry in the same pan until golden on each side. Remove from the pan and keep warm.
  2. Add the rest of the butter to the pan, then stir in the stock to loosen the bits on the base of the pan. Add the parsley and lemon juice, bring to the boil, then pour over the meat and serve immediately.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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