Recipe for Ticino Veal Escalopes 
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Yield:
1
Ingredients:
Amount Ingredient
4 x veal escalopes (150g each)
juice 1 lemon
75 gm butter
1 x onion grated
1 clv garlic finely chopped
350 gm tomatoes skinned de seeded and chopped
1 tbl chopped parsley
1 tsp dried basil
1/2 tsp dried marjoram
50 gm grated Parmesan cheese
1 x salt pepper
Instructions:
Instructions: Trickle lemon juice over the veal and leave to stand for 15 minutes.

Melt half the butter in a saucepan fry the onion and garlic until soft.

Add the tomatoes and fry for another 5 minutes stirring.

Add the parsley basil and marjoram.

Sprinkle with cheese and season with salt and pepper cover and cook gently for another 5 minutes over a low heat.

Melt the remaining butter in a frying pan.

Season the veal escalopes lightly with pepper and fry for about 4 minutes on each side.

Take out of the pan season lightly on both sides with salt and arrange on a hot dish.

Pour the juices from the frying pan and the tomato sauce over the veal.

Arrange the pickled cucumbers in a broad strip over the centre of the escalopes.

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