Veal cutlets with butter, rosemary and sage

Veal cutlets with butter, rosemary and sage
Veal cutlets with butter, rosemary and sage 5 1 Stefano Moraschini

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.

Veal cutlets with butter, rosemary and sage

Calories calculation

Calories amount per person:

321

Ingredients and dosing for 4 persons

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

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