The inhabitants of our country are still little familiar with Portuguese cuisine, although traditional Portuguese dishes are known throughout the world for their diversity and flavor. One of the brightest Portuguese dishes is veal escalope with mozzarella and bacon.
Ingredients:
- Escalope - 800-900 g;
- Large tomato - 1 pc;
- Fresh basil;
- Bacon - 160 g;
- Mozzarella cheese - 160 g;
- Garlic - 4 cloves;
- Bay leaf - 1 pc;
- Olive oil
- Thick ketchup, salt and black pepper.
Preparation:
- Each escalop should be individually wrapped in thin strips of bacon, then attached with toothpicks.
- Fry in well-heated olive oil, then add to the meat a torn bay leaf, finely chopped garlic cloves, chopped pepper and salt to taste.
- As soon as the meat is fried to the desired degree, you should immediately pour in the required amount of wine, wait for it to evaporate a little and continue to cook the dish for another 8-10 minutes.
- Top with thick ketchup wrapped in strips of bacon and top with sliced cheese. Cook over the lowest heat until the mozzarella begins to melt.
- On top of the escalopes, first put the tomato slices, then the green basil, after which the dish can be laid out on plates and served to the table.
- It is recommended to serve the cooked escalopes with mashed potatoes or boiled long-grain rice with a light vegetable salad, as well as triangles of white, lightly toasted bread.
To make this Portuguese dish tastier, it needs to be cooked from steamed veal, but if you can't find it, you can also use frozen meat, but in this case, cooking will take a little longer.
