Veal Escalope in Parma Coat with Pomegranate Sauce

Rating: 3.20 / 5.00 (5 Votes)

Total time: 45 min


For the sauce:


Wrap Parma ham and sauté with the melanzane halved lengthwise and a clove of garlic.

For the sauce, reduce the red wine, add the squeezed salt, pepper, pomegranate juice and curry and thicken with cooled cornstarch.

Arrange everything on a flat plate and decorate with a basil leaf.

Quality wine ‘dry’, red, from Lower Austria, from the winery Fischer, Engelbert and Christian.


Our tip: Use your favorite red wine for cooking!

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