Preparation:
Place cutlets on waxed paper, and flatten to 1/8 inch thickness with a meat mallet or rolling pin. Sprinkle with salt and pepper, and dredge in flour.
Saute cutlets in butter 2 to 3 minutes on each side or until browned. Add wine; cook 1 minute over medium heat. Remove veal to a warm serving platter. Add broth to skillet; bring to a boil, stirring occasionally. Pour over veal. |
