Crumbing the veal after marinating it gives the meat a nice texture in this dish, but you could do it scallopini-style by coating the chops lightly in flour instead of breadcrumbs. The pesto is also really cracking on either grilled tuna or roast salmon.
from
http://www.stuff.co.nz/life-style/food-wine/recipes/77967090/Recipe-Crumbed-veal-steaks-with-olive-and-pistachio-pesto
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