Veal Cutlets In Montefalco Rosso

Recipe Ingredients

1/2 cup	31g / 1.1oz	Unbleached all-purpose flour
		Salt - to taste
		Freshly-ground white pepper - to taste
12		Veal cutlet
2 tablespoons	30ml	Butter
2 tablespoons	30ml	Extra-virgin olive oil
1 cup	237ml	Montefalco Rosso (Caprai) wine
1/4 cup	10g / 0.4oz	Chopped Italian flat leaf parsley

Recipe Instructions

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.

Source:
Ciao Italia at http://www.ciaoitalia.com

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