- Dry the cutlets well and set aside.
- On a sheet of wax paper combine the flour, salt, and pepper. Dredge each cutlet in the flour on both sides and set the pieces on a bake sheet.
- In a saute pan, melt the butter with the olive oil over medium-high heat. Cook the cutlets quickly on both sides for no longer than 2 minutes or until they turn grayish looking. Remove the cutlets to a plate as they are cooked; cook in batches if need be.
- Raise the heat to high and stir in the wine; be sure to scrape up any browned bits in the pan. The sauce should start to thicken slightly. Return the veal to the pan, and cook quickly for 1 or 2 minutes. Transfer the veal with the sauce to a serving platter. Sprinkle on the parsley and serve immediately.
- This recipe yields 6 servings.
- Comments: A fast and easy veal cutlet dish characteristic of using the wines of Montefalco, in particular Sangrantino, a DOC wine, a sort of superdoc wine.
Notes:
Recipe from "Ciao Italia In Umbria" by Mary A. Esposito, (St. Martin's Press, 2002) |
