Veal escalope à la Palermo - recipe | FoodPal
Pat the veal cutlet dry with kitchen paper and salt and pepper both sides. Wash the arugula and shake it dry. Wash the cherry tomatoes and cut into thin slices. Shred or coarsely grate the Parmesan...
Keywords
- tomato
- arugula
- cheese
- olive oil
- parmesan
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Cooking tools:
- Chef's knife
- Cutting board
- Baking sheet
- Oven
Ingredients
- 2 (40 g) Cherry tomatoes, cocktail tomatoes (fresh)
- 1 Teaspoon Olive oil
- 20 g Arugula (fresh)
- 1 Pinch(s) Salt, table salt, sea salt
- 1 Pinch(s) Pepper (black)
- 1 Teaspoon Parmesan cheese
- 120 g Veal cutlet
- 1 Teaspoon Balsamic cream
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