Veal 4 (after 11.5) units (grams each)
salt 1 / 2 tsp
pepper 1 / 4 tsp
1 tablespoon flour
4 tablespoons butter
white wine 1 / 4 cup
chopped parsley 1 / 2 tsp
oregano, chopped 1 / 2 tsp
chopped basil 1 / 2 tsp
tomato sauce 1 / 2 cup
In a bowl, mix together salt, pepper and flour.
The resulting mixture sprinkle escalopes.
In a large skillet melt the butter and fry the meat for at least 4 minutes on each side. Place meat on a platter and keep warm. glaze the pan with white wine, herbs and spices add tomato sauce, heat to simmer, uncovered, for 10 minutes.
Just pour the prepared sauce and serve escalopes.