Ingredient
- 8 veal milanesas
- 4 branches of fresh rosemary
- 2 bay leaves, chopped
- 2 garlic cloves, crushed
- 1 tbsp. curry
- 4 Saladet tomatoes, chopped
- 6 Cambray onions, halved
- 2 tbsp. Of olive oil
- 4 tbsp. Worcestershire sauce
- Salt and pepper to taste
- Vegetable oil
Preparation
- Combine rosemary with Worcestershire sauce, bay leaf, olive oil, garlic, curry, salt, and pepper.
- Add the meat, cover with plastic wrap and leave to marinate for 30 minutes in the refrigerator; Drain the milanesas and reserve (also the marinade).
- In a saucepan with oil, sauté the onion and tomato, when it changes color add the marinade, stir, rectify the seasoning and cook until thickened.
- Besides, fry the meat in a pan until it is cooked and golden on both sides; Remove from the stove and serve with the marinated tomato.