Veal cutlets, mandarin
Instructions
Flour the cutlets, sprinkle the pretzels and pepateli.
Fry them in a pan with 40 g of butter, wetting with the wine and allow it to evaporate.
Continue cooking at low heat, occasionally adding some hot broth.
Just before cooking is completed, add the garlic and the chopped Sage, remaining butter and tangerine juice.
Serve immediately.
Suggested wine: dry young red.
Ingredients and dosing for 4 persons
- 4 veal cutlets
- 60 g of butter
- 1 mandarin (juice)
- 1 glass white wine
- 1 clove of garlic
- 1 sprig of sage
- Broth
- Flour
- Salt
- Pepper