Preparation
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1.
Using a meat tenderiser thin out veal cutlets.
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2.
Combine and mix paprika and flour and coat one side of each cutlet.
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3.
Heat up oil and place floured side of cutlet down first. Cook each side 2-3 minutes.
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4.
Sprinkle with Vegeta Gourmet stock, add 100 ml of water and braise half covered on mild heat for 25-30 minutes. As the meat is cooking, continue to gradually add remaining 200 ml of water which will prevent meat from drying out.
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5.
Once meat has softened, add Ajvar vegetable relish, garlic, wine and 50-100 ml water and braise for few more minutes.
Serving
Serve hot with fettuccine or other pasta
Tip
When preparing this meal use a wide, deep pan.
