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  Veal cutlets 24 Ounce (Inside Cut, 4 In Number, 6 Ounce Each)
  Melted butter 4 Tablespoon
  Crushed peppercorns 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Sage 1 Tablespoon
  Oil 2 Tablespoon
  White wine 4 Ounce
  Lemon wedges 8

Pound cutlets until they are 1/4"/1/2 cm thick, then coat with butter, pepper, salt and sage.
Heat oil in a large frying pan and cook veal for 1 minute each side.
Remove to heated serving platter.
Add wine to the pan and let it reduce for several minutes, then pour the sauce over the veal and serve with lemon wedges.

Recipe Summary

Main Dish

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