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.