A special recipe from Corfu
Finely chop the parsley and save the stalks.
Cut the garlic into thin slices
Cut the meat in half and add salt and pepper on both sides.
Put the oil in a pan and strain the meat.
Place the parsley stalks in the bottom of a pot
Saute the meat on both sides and place on a plate.
Saute the garlic for 1 minute and add the parsley. I quench with vinegar.
Place a layer of meat in the pot on the parsley stalks. Place half of the parsley and garlic mixture on top and repeat with another layer of meat and parsley.
Cover the pot and simmer for about half an hour.
1 kg of veal in slices of about 1 cm.
10 cloves of garlic
1 - 2 bunches of parsley
150 ml white vinegar
18 - 20 g salt
freshly ground pepper