Escalopes in pink sauce

Escalopes in pink sauce

Ingredients

30 g of butter

200 g of mascarpone cheese

Olive oil

1 spoons concentrate triple of tomato

Milk

Flour

(50 ml red wine)

400 g of veal cutlets

Proceeding

Put flour on both sides  of the cutlets. Meanwhile, heat up the oil and butter in a pan.
When the oil is hot, put the scallops in the pan for a couple of minutes and let them brown on both, until they are golden brown.
Remove the scallops and out them aside. (Add the wine to the pan.)
Add the tomato paste diluted in a bit 'of water.
Add the milk and the mascarpone and mix well.
Let cook until the sauce is denser. Put the meat in the pan and cook 1 minute.