VEAL STEAK ON DALMATIAN
Clean the veel escalop from all the little veins and cut it in pieces approximately weighing 25 decagrams, salt it, put pepper on it and some olive oil on top if it and grill it. Serve it on fritatta of tomato sauce and sprinkle it with garlic and parsley.
Frittata of tomato sauce: heat up 1 soup spoon of tomato sauce in the frying pan and pour one beaten egg into it.
25 decagrams of veel escalop
Garlic and parsley
A bit of olive oil