Poached veal cutlets with pepper

06728 VEAL CUTLETS 4 cutlets, 4 PERSONS INGREDIENTS with veal sauce 2 tablespoons black pepper in grains, 2 tablespoons white pepper in grains, 1 clove of garlic, 3 tablespoons butter, 1 tablespoon peanut oil, 3 tablespoons dry sherry, broth, salt.

Preparation: 10 minutes cooking time: 10 minutes Rest: 8 minutes PROCEDURE Peel the garlic and cut it into two parts, rifled the knots on both sides with the tines of a fork and strofinatevi garlic.

Pounded peppercorns coarsely in a mortar and distribute evenly over knots, by the two parties, press lightly with the Palm of your hand to make it adhere to the meat.

Melt the butter in a pan to hold the knots to fit, join the peanut oil and cook the meat on each side, three minutes over high heat.

Remove from pan and let it rest between two plates for eight minutes.

Pour in the Pan liquid is emitted when resting, add the sherry and two tablespoons of the broth, let it dry for three minutes and serve the cutlets, sprayed with the sauce.