Ingredients:
500 g 3 slices of veal
pomegranates
1 small onion 1 teaspoon capers
white wine olive oil salt
(broth)
10 g starch / flour
malagrane the shelling and collect the seeds in a small bowl. Pour the olive oil in a frying pan and fry the onion previously chopped with capers. Add the seeds of two pomegranates and blend it all with a half glass of white wine. Add the veal slices and cook for ten minutes, salandole after cooking. Remove from heat, remove the slices of meat storing them in a platter to keep warm. Strain the remaining sauce, put it back in the same pan, add half a tablespoon of flour (or starch) and a few tablespoons of broth if the sauce is too low, replace the heat, thicken the sauce, pour over the meat slices and sprinkle with pomegranate seeds remained. Serve.
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