Veal escalopes with Artichokes pesto


  • 1 bunch of chopped parsley;
  • 3,52 oz of pitted olives;
  • ½ glass of white wine;
  • 14,10 oz of veal breast in slices;
  • 1,76 oz of butter;
  • 3,52 oz of single cream;
  • 3 tablespoons of Olive oil;
  • Black ground pepper;



In a pan fry the garlic mashed with butter and oil.

Remove the garlic and join the slices of meat, fry them quickly, add salt and ground pepper.

Pour over the white wine and cook.

Pour the artichokes pesto and the cream on the meat and cook over low heat for a minute, add the olives, and let it flavor a bit.

Add the chopped parsley and remove from heat.

Serve the escalopes