Ingredients:
Veal — 600 g
Wheat flour — 50 g
Salt — 1 h. l.
Mix of dried Provence herbs — 2 h. l.
Vegetable oil — 30 ml
Onion — (100 g) ½ pieces.
Segment garlic — 2 pieces.
Dry white wine (table) — 150 ml
Cream of 20-22% — 150 ml
Preparation:
1. Cut meat across fibers pieces about 1,5-2 cm thick.
2. Cover meat with food wrap and well beat off that it became no more than 0,5 cm thick Be careful not to tear meat.
3. In wide capacity fill flour, salt and herbs. Mix and roll in the beaten-off pieces of meat in this mix.
4. Well warm a frying pan, add a little oil and fry meat from each party literally on half-minute. It isn't necessary to hold more long not to overdry meat. When roasting meat in stages it is desirable to wash or wipe a frying pan that particles of a breading and meat juice didn't burn.
5. The area of a piece will decrease, it is normal. Shift ready meat to a plate, cover and clean in a warm place until you prepare sauce
6. On a frying pan by which meat was fried, fry small cut onions and garlic to transparency, pour in wine and let's boil 2–3 minutes. Then add herbs and cream and prepare, stirring slowly, some more minutes until sauce a little thickens. Salt if it is necessary
7. When giving sauce meat. On a garnish mashed potatoes and vegetable salad perfectly approach.
Bon appetit!
