Italian style baked veal in bacon

Meat for which you need an eye and an eye, but the final result is beyond praise

Ingredients

• veal tenderloin
• 700-800 g
• dry white wine
• 50 g
• butter
• 50 g
• bacon pancetta

Directions

1. Take veal slices. Wrap each piece of meat with bacon or cheese ham, secure with thread.
2. Melt the butter in a high-sided, non-stick saucepan. Transfer the meat, fry a little, turning over from time to time, do not cover with a lid.
3. When the meat turns brown, after fifteen minutes pour white wine without covering, simmer the meat until the wine has evaporated almost completely. Care must be taken so that the meat does not stick to the bottom.
4. Preheat the oven to 180 degrees, put the meat in a mold, pour over the sauce remaining in the saucepan, send to the oven. Turn the meat every fifteen minutes, pour over the sauce formed in the mold.
5. After forty minutes, reduce the temperature to 150 degrees, bake the meat for another sixty minutes, turn the veal in bacon every twenty minutes.