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Mamma giò Style Escalopes

Mamma giò Style Escalopes


    • 400 gr pork or beef loin sliced 1 cm thick
    • all purpose flour
    • butter
    • 50 ml vegetable stock
    • extra-virgin olive oil
    • 3 tbsp BALSABAMO 6
    • salt


    1. Pound the meat using a meat-pounder until very thin.
    2. Lightly flour each slice and shake off excess flour.
    3. Place a frying pan over medium heat. Add the oil and butter, cook the meat on both sides.
    4. Season the meat with salt.
    5. Discard the fat in the pan and add BALSABAMO 6 and the vegetable stock.
    6. Cook for a while to thicken the sauce. Serve hot.

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