Bistecca Di Vitello
|Veal cutlets||24 Ounce (Inside Cut, 4 In Number, 6 Ounce Each)|
|Melted butter||4 Tablespoon|
|Crushed peppercorns||1 Tablespoon|
|White wine||4 Ounce|
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.