Take the veal slices and pound them well with a meat tenderizer.
Completely flour all the veal slices.
Put three tablespoons of extra virgin olive oil in a large pan and heat it.
When the oil is hot, cook the floured veal slices over high heat for 2 minutes on each side.
Add a pinch of salt and then pour all the beer over the veal slices.
Lower the heat and let it cook for about 5 more minutes until the meat is well cooked and the sauce has thickened forming a creamy texture.
Serve the beer scaloppine hot.
Meat tenderizer
Large pan
Consume immediately after preparation to maintain the creaminess of the sauce.
Italia, Emilia Romagna
| Energy (kcal) | 321.19 |
| Carbohydrates (g) | 3.41 |
| of which Sugars (g) | 0.08 |
| Fat (g) | 29.05 |
| of which Saturates (g) | 4.28 |
| Protein (g) | 10.44 |
| Fiber (g) | 0.1 |
| Sale (g) | 0.04 |
