Veal Escalope in Parmesan Cream with Balsamic Onions

Season the veal escalopes with salt and pepper, fry in a large pan in oil over high heat on both sides, remove from the pan. Deglaze the pan with the white wine, let it boil down a bit. Stir in Rama Cremefine to cook and Parmesan cheese. Add the meat and caper berries and cook for another two minutes. Serve with the balsamic onions.

For the balsamic onions:Heat the sugar in a pan until caramelized, add the onions and the oil, salt and pepper. Continue cooking over medium heat for five minutes, then add the balsamic vinegar.

Preparation Tip:

Serve with olive bread.

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