- Cream - 150 milliliters
- Veal - 600 Grams
- White dry wine - 150 milliliters
- Garlic - 2 Teeth
- Salt - 1 teaspoon
- Flour - 50 Grams
- Oils of vegetable - 30 milliliters
- Provencal herbs - 2 teaspoons
1. First of all, we wash the meat, then cut the meat across the fibers with a sharp knife (the thickness of the pieces is about one and a half to two centimeters). With food film cover the meat and beat it well, so that its thickness becomes about half a centimeter. Try not to tear the meat. 2. Pour the herbs, flour and salt in a wide bowl and mix everything well. We chop the beaten pieces of meat into the resulting mixture. 3. Frying pan warm up well, add oil and about thirty seconds on both sides fry the meat. To overdo meat is not desirable, since it will become dry. The volume should decrease by volume. We put the meat on any suitable dish, and while we prepare the sauce, we put it away in a warm place. 4. Clean the onions, and then finely chop it, in a pan, where the meat is fried, fry the onions. We add garlic to onions. Fry to transparency and pour in the wine. We let out two or three minutes. Now we add cream and herbs, we prepare another two or three minutes. We stir. The sauce should thicken. If there is not enough salt, salt. 5. Before serving, pour the meat with sauce. Vegetable salad and mashed potatoes will be an excellent side dish.
Servings: 4