Veal cutlets with butter, rosemary and sage
Instructions
Beat lightly the knots and place in a pan with butter flakes.
Sprinkle with chopped Rosemary and Sage leaves.
Let them cook to moderate flame on one side and turn it around the other computing 4 minutes per side.
Add salt and pepper.
Sprinkle with wine and let evaporate.
Pour in the Pan two ladles of broth, cover, reduce the heat and cook 30 minutes, adding broth if necessary.
At the end the gravy must be a nice Hazel and not too liquid.
Accompanying wines: Piemonte (wine), Marzeno Of Marzeno DOC VdT of Romagna, Terre Di Ginestra VdT Sicilian Red.
Ingredients and dosing for 4 persons
- 4 veal cutlets
- 80 g of butter
- 8 leaves sage
- 2 sprigs of rosemary
- White wine
- Broth
- Salt
- Pepper