Preparation
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1.
Lightly salt the thinly cut veal cutlets, pound them and cut on one side on several places.
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2.
Sprinkle side of the cutlet with bread crumbs.
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3.
Fry grated onions, carrot, finely chopped tomatoes on oil in a frying pan and add white wine.
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4.
Sautee briefly.
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5.
Add the cutlets, and add stock prepared in this way: add 2 teaspoons Vegeta to 600 ml boiling water and cook shortly.
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6.
After the stock, add the chopped prosciutto.
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7.
Near the end of cooking, add a little cooking cream and sprinkle with chopped parsley.
Advice
The Vegeta stock will make the dish juicier and even more delicious. Pound the steaks over plastic wrap.
