- 4 veal cutlets
- 1 ¾ oz butter
- 1 ¾ oz pancetta (italian bacon) , diced
- ½ cup dry white wine
- all-purpose flour
Brown the pancetta in butter and rosemary, add the veal ribs, lightly coated in flour, after cutting the inside sinew so that they do not curl up, and stir-fry them on both sides.
Baste them with wine, allow it to evaporate, season with salt, put the lid on and cook slowly for 1 hour until caramelized.