1. On a sheet of
baking paper, place 4 strips of anchovy, a spoonful of sun-dried tomatoes cut
into small pieces, lay veal cutlet on top.
2. Sprinkle a big
pinch of fresh thyme leaves on cutlet, then repeat with the layer of anchovies
and sun-dried tomato pieces.
3. Draw the 4 corners
of the baking paper up and twist the corners to form an open top paper
container.
4. Bake at 180˚C for around
10 minutes, rest for a few minutes before serving.
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