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.
1/2 cup King Arthur™ Unbleached, All-Purpose Flour
12 slices of veal cutlet
2 tablespoons butter
2 tablespoons Filippo Berio Extra-Virgin Olive Oil
1 cup Montefalco Rosso (Caprai) wine
1/4 cup chopped Italian flat leaf parsley
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 sauté 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 is from CIAO ITALIA IN UMBRIA by Mary Ann Esposito, published by St. Martin's Press in 2002.
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