Milk-Fed Veal Cutlets, 'Little Bird' Style
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- lean milk-fed veal
- oil and butter
- sage
- salt and pepper
- lemon
Instructions
- Cut lean milk-fed veal into thin small cutlets and beat flat.
- Fry whole sage leaves briefly in oil and butter, then add the cutlets and season with salt and pepper.
- Cook over high heat five or six minutes, squeeze lemon over, and serve (a lunch dish).