Set aside 2 tbsp of the flour and put the rest in a shallow dish with salt and pepper, using this to lightly flour the slices of meat.
In a broad, shallow pan, heat the olive oil and brown the meat in batches for 1-2 minutes on each side until evenly brown and sealed. Place in a separate dish. Keep 3 tbsp of the oil in the pan and discard the rest.
Then add the garlic and half the parsley to the pan, sautéing for a maximum of 10 seconds, mixing continuously.
Sprinkle the remaining 2 tbsp of flour onto the mixture and sauté for another 1 minute.
Add the vinegar and wine and, when the liquid comes to a boil, put in the stock.
Reduce the mixture until it just starts to thicken, and add the meat slices, cooking for 1-2 minutes.
Remove the pan from the heat and add the rest of the parsley. Serve with fried potatoes.
- 1kg veal fillet, cut into 2cm slices
- 120g all-purpose flour
- 100ml olive oil
- 8 cloves of garlic (or less, depending on taste), finely sliced
- 1 1/2 bunches of parsley, finely chopped
- 100ml white wine vinegar
- 150ml dry white wine
- 300ml chicken stock or water
- Salt, freshly ground pepper to taste