4 thin slices of veal escalopes
3 tablespoons extra virgin olive oil
1 knob butter
1 glass dry white wine
1 organic lemon
Fresh sage and rosemary
1 - Cut the veal slices into 2 or 3 pieces
2 - and lightly flour them.
3 - Heat in a large skillet 3 tablespoons of extra virgin olive oil and a knob of butter.
4 - When the oil and butter sizzle, add the floured meat slices and the herbs.
5 - Brown a couple of minutes on each side.
6 - Add a pinch of salt and pour white wine. Turn up the heat and let wine reduce.
7 - Grate the rind of a lemon and
8 - add it to the meat slices when done. Serve immediately.