Veal Cutlets with Olives and Sage

Preheat the oven to 80 degrees. Warm a plate with it.

Heat the olive oil in a pan. Sauté the sage and bay leaves until soft, not too hot. Then increase the temperature. Season the meat with salt and pepper and cook in approx.

200g portions in it heartily roast, the cut meat should still be pink inside. Each unit after taking out on the spot on the heated plate in the stove form. Cook the cutlets briefly in the 80 °C hot stove.

Add the butter to the drippings and sauté the onion in it. Extinguish with Madeira or port and white wine. Add the diced tomatoes and the meat extract and cook at high temperature until half done. Finally add the olives and let it get hot.

Season the sauce with salt and freshly ground pepper. Spread evenly over the cutlets and bring to the table on the spot.

Serve with fried potatoes or a simple white wine risotto.

For the small household…

Instead of four, for two people: halve the quantity of ingredients, but use a small tomato, and use two thirds of the quantity of port or Madeira and two thirds of the quantity of white wine.

Instead of four, for one person: quarter ingredient quantities, use a tsp of tomato puree instead of the tomato, and two-thirds of the quantity of red port and just over half of the quantity of white wine.

(*) Meat cut by hand by the butcher is usually saf.

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