Veal cutlets with grignolino
Instructions
Peel the grapes, give them the seeds and collect them in a bowl.
Pass the pork chops in a veil of flour and fry them on both sides in a pan with oil and the foaming butter.
Just have browned add the raisins, bathed with the wine and cook for 5 minutes.
Season with salt only when cooked.
Ingredients and dosing for 8 persons
- 8 thin veal cutlets
- 20 grains of red grapes
- 2 tablespoons of flour
- 1 glass of grignolino wine
- 20 g of butter
- 4 tablespoons of olive oil extra virgin
- Salt