Escalopes with Costa Ligure’s Paprika Pesto


For 3 people:

  • 400 g of veal fillets
  • Costa Ligure’s Paprika Pesto
  • 100 ml of vegetable broth
  • White flour
  • 40g of butter
  • Salt and pepper to taste

Tenderize the meat using a meat pounder, while covering it with a sheet of baking paper.

Flour the filets, making sure they are well covered on all sides. Gently wipe away the excess flour before start cooking.

Warm up a large frying pan and melt the butter. Add the filets and seal them over high heat for approximately 2 minutes on each side.

Once well browned, add 100g of Costa Ligure’s Paprika Pesto and spread it evenly. Then add 100ml of vegetable broth.

Let the meat simmer for a few minutes over medium heat, so that the sauce thickens.