12 veal cutlets (900 g)
2 zucchinis, sliced lengthwise
1 sweet herb, sliced lengthwise
Salt to taste
Sauce
1/4 cup of water
1 tablespoon of English sauce
4 black plums, pit removed
1 pear without skin and seeds, cut into cubes
Salt to taste
12 veal cutlets (900 g)
2 zucchinis, sliced lengthwise
1 sweet herb, sliced lengthwise
Salt to taste
Sauce
1/4 cup of water
1 tablespoon of English sauce
4 black plums, pit removed
1 pear without skin and seeds, cut into cubes
Salt to taste
Season the veal cutlets with salt and grill them for about 3 minutes per side
Grill the zucchinis and sweet herb for about 3 minutes per side
Sauce
Mix water, English sauce, plums, and pear in a blender. Reserve
Distribute the sauce on plates
Place the veal cutlets, zucchini, and sweet herb on top.
