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Dish Name: Piccata Locanda Ticinese
Category: Meats

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400 gr veal cut in slices (escalope)
flour,2 beaten eggs
50 gr parmesan
20 gr olive oil
20 gr butter
100gr ham cut in slices or diced
5 dl (1/2 litre) red wine
1 dl braun meat sauce
100 gr diced tomatoes
minced parsley

Preparation Method:

Flour meat slices, soak in eggs beaten with parmesno fry shortly in butter and olive oil.

keep warm.

warm ham in butter.

take ham out of pan and add on top of meat.

add wine to pan reduce, add sauce and tomatoes let simmer for a few minutes.

pour sauce over meat and ham.add some parsley on top.
Notes: Serve with pasta. Recomended wine : Merlot.

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