Veal steaks with prosciutto cream

Fine soft veal in the perfect sauce… I love that Montignac :) The recipe is taken from the book "Montignac for Croats".

Preparation steps

In a 130 'oven, dry the prosciutto leaves (or ham) on baking paper so that they become completely stiff and crumbly. Then we grind them into powder in a multipractice.
Chop the onion and fry in olive oil. I add prosciutto powder and cream to it. Add salt and pepper.
Season the veal steaks with pepper and fry them in a pan on oil.

Serving

Serve by placing steaks on heated plates and pouring over prosciutto cream. In addition, stewed peas go perfectly with the taste and color.

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