Ronnie's Notes
This is an old-fashioned favorite that everyone still loves. Serve it with steamed broccoli, Polenta and Sauteed Mushrooms.
Difficulty: Easy
Instructions
Preheat the oven to 140°F.
Combine the flour, salt, and pepper on a plate.
Dredge the veal cutlets in the flour mixture and shake off the excess.
Heat half the butter and olive oil in a large skillet over moderate heat.
When the butter has melted and looks foamy, add some of the cutlets.
Cook 3–, turning the meat once, or until the cutlets are cooked through.
Repeat with the remaining butter and olive oil and the remaining cutlets.
As you finish cooking the cutlets, put them on a dish and keep them warm in the oven.
When the cutlets are all cooked, add the wine to the skillet and stir the ingredients with a wooden spoon to release any browned bits and particles that may have stuck to the bottom of the pan.
Cook a minute or so, and then pour the sauce over the veal and serve.