Little Milk-Fed Veal Roasts with Sage

Ingredients

• g milk-fed veal loin
• sage
• butter
• salt
• teaspoon flour
• finger of a glass Marsala wine
• tomato sauce

Instructions

1. Cut the trimmed milk-fed veal loin (bone on) into thin chops, about six from 500 g.
2. In a saute or copper pan, sizzle whole sage leaves in butter, then add the chops.
3. Brown over a lively fire, salting both sides, then dust with flour (about a teaspoon).
4. Finish with a scant finger of Marsala (and optionally a little tomato sauce); leave little gravy.