Costoletto (Cutlet) di Vitello al Vino Blanco

This is a simple recipe, one that cooks itself on top of the stove. Most Italian recipes give the cook room to do many things.

• 10 (6 ounce) veal cutlets
• 5 tablespoons butter (1/4 cup extra virgin olive oil may be substituted)
• 8 large scallions, chopped fine
• 1 1/2 tablespoons fresh tarragon leaves, chopped fine
• 1/2 tablespoons fresh parsley, chopped
• 3 cloves garlic, whole peeled
• 2 large bay leaves
• 2 cups dry white wine
• 1 1/2 cups stock - beef or chicken - canned OK
• 10 teaspoons chives, chopped
• Salt and pepper to taste

METHOD

Brown the cutlets in the butter or olive oil. (If one is trying to reduce fats, half butter and half olive oil would also be fine.) Use a deep skillet and continue cooking until both sides of the cutlet is golden brown.

Add the scallions, tarragon, parsley, garlic cloves and bay leaves. cook for 2-3 minutes, then add the wine, the stock and salt and pepper to taste. Cover the pan and simmer for about 40 minutes. Uncover and then add the chives. Cook uncovered for about 10-15 minutes or until the sauce thickens a bit.

Serve hot.

Serves: About 4 - 6

Contributor: Jerry De Angelis - click for article & more recipes

this recipe from www.inmamaskithchen.com

 

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