INGREDIENTS :

4 pieces (750 g) of Veal fillet

1 oz Gallo Pure Olive Oil

½ cup of white wine

1 cup of broth (chicken or beef)

2 oz Unico Balsamic Vinegar

8 slices Prosciutto

8 slices Parmigiana Reggiano

Roasted Potatoes

Asparagus

Salt & Pepper to taste

Unico Roasted Pepper Strips (garnish)

PREPARATION: Take your thickly cut veal slices and sautee the medallions in olive oil. Pour the white wine and broth over the medallions. Allow the wine and broth to evaporate. Once this has happened, add balsamic vinegar. Place veal medallions on plates, place prosciutto and parmigiano on meat and pour on the sauce. Garnish with roasted potatoes and sauteed asparagus.

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