Veal cutlets Zingara

Submitted by enr on 10 Jul 2003
Ingredients
4 veal cutlets
butter
2 cup (400 ml) broth
200 g ham
400 g Pita with mushrooms
sunflower oil
pepper
salt
Method
Cutlets Add salt and pepper, fry on both sides in butter and sunflower oil, pour the fat, add the broth and Spanish sauce and stew for 30 minutes. Fry the ham in butter and sunflower oil, chops were removed and wrapped in ham. Arranged in a dish and pour the sauce.
Containers:
Difficulty
Average
Tested
0 users
10 Jul 2003
Author
vg