- 500 g of Veal Cutlet, cut in thin slices
- 50 g Butter
- 1 tablespoon Riviera Ligure DOP Olive Oil
- 10 Cl White Wine
- 2 Bay Leaves
In a sauce pan, melt butter and oil with bay leaves. Add veal, salt & pepper and cook on high heat for a few minutes.
Lower heat and continue cooking.
Remove veal from pan and place on serving dish.
Add wine to sauce pan and reduce over high heat. Pour over veal and serve immediately.