8 delicate veal cutlets (60 g each)
8 fresh sage leaves
4 tablespoons of butter
1 tablespoon of olive oil
5 tablespoons of dry white wine
Salt and black pepper to taste
8 delicate veal cutlets (60 g each)
8 fresh sage leaves
4 tablespoons of butter
1 tablespoon of olive oil
5 tablespoons of dry white wine
Salt and black pepper to taste
Pound the cutlets until they reach a size of 10 x 7.5 cm (or let your butcher do this operation)
Place 2 sage leaves on each meat slice and season
Fold the sides of the meat and roll up, securing with a toothpick
In a skillet, melt the butter and olive oil, add the rolled cutlets and fry until golden brown
Add the wine, cover the skillet and cook over low heat for 5 minutes or until the rolls are tender
Remove the toothpicks before serving
Serve 4 portions
296 calories per portion.
