Costoletto di Vitello ai Vino Bianco
(Stuffed Breast of Veal)
Ingredients
| 10 | 6 Oz. | Veal cutlets |
| 5 | Tbl. | Butter (1/4 cup extra virgin olive oil may be substituted) |
| 8 | Lg. | Scallions - chopped fine |
| 1 1/2 | Tbl. | Tarragon leaves - fresh & Chopped fine |
| 1/2 | Tbl. | Parsley - fresh and chopped |
| 3 | Cloves | Garlic - whole peeled |
| 2 | Lg. | Bay leaves |
| 2 | Cups | White wine - dry |
| 1 1/2 | Cups | Stock - Beef or Chicken - canned OK |
| 10 | Tsp. | Chives - chopped |
| Q. B. | Salt and Pepper |
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.
