Veal Escalope with Cream Cauliflower Florets

Cut the cauliflower into florets. Cook in salted water until al dente, rinse with cold water and drain. Heat some olive oil in a pot and sauté the cauliflower florets in it. Season with salt, pepper and nutmeg. Deglaze with white wine. Add parsley and cream and boil down until creamy. Meanwhile, pound the veal cutlets (between cling film), season with salt and pepper. Heat some olive oil in a pan and quickly fry the escalopes in it on both sides. Remove the veal cutlets and arrange with the cauliflower florets.

Preparation Tip:

RECOMMENDED ADDITION: wholemeal pasta or rice

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