Veal Escalope in Parma Coat with Pomegranate 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.

Paradeiser

Our tip: Use your favorite red wine for cooking!

Related Recipes:

Pomegranate Jam with HoneyFor the pomegranate jam, core the pomegranates, slowly heat the seeds in a high saucepan – without... Moussaka – Greek StyleEither put the lamb through a meat grinder or cut it into 1/2 cm cubes. Cut the melanzane with the skin into... Greek Macaroni CasserolePasta dishes are just always delicious! 1. melanzane rinse, clean, cut into slices, season with salt. Steep... Pomegranate SoupRemove the skin from apples, cut into quarters, remove the core. Cut into cubes, sprinkle with a little juice... Figs in Fig Sauce with Feta Cheese and Parma HamRinse the figs carefully, then cut 2/3 of the figs into slices, sprinkle with half of the lime juice and set... Venison Leg with Red Wine ShallotsFor the venison leg with red wine shallots, soak the cinnamon sticks in red wine overnight. Heat butter in a... Veal Saddle Steak Au Gratin with TaleggioPreheat the oven to 180 °C top-bottom heat. Rinse the arugula and spin dry. Blanch (scald) the tomatoes with... Fish Stew with PenneTry this delicious pasta dish: 1. cook the penne in salted water until al dente, drain. Divide the pike-perch... Tangerine Jam with Pomegranate JuiceFor the tangerine jam with pomegranate juice, first peel the tangerines and cut them into individual pieces... Monkfish Provencale with Cooked MelanzaniRemove the skin from the melanzane, halve and cut into small pieces. Remove the peel from the shallots and...