Veal Caprese with Pesto Risotto | Cafe Gabbiano

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Veal Caprese with Pesto Risotto | Cafe Gabbiano

Ingredients: 

  • 8 oz Veal top round
  • 2 sliced ripe tomatoes
  • 2 sliced mozzarella
  • 1 cup white wine
  • 2 leaves basil
  • 1 cup chicken stock
  • 1 teaspoon butter

Instructions: 

  • Dip veal already pounded in flour
  • Shake off excess and put in olive oil
  • Medium hot seared both sides a minute each
  • Add white wine let evaporate and add chicken stock
  • Finish with butter topped with a previously sliced tomato and mozzarella