Dust the veal cutlets with flour. Brown them in a pan with the butter and sage over a medium flame. Pour in the glass of white wine and let it evaporate. Add salt and pepper and let cook for another 5-10 minutes over a low flame, turning the cutlets over once.
Remove the cutlets from the pan onto a plate. Layer each cutlet with a slice of Coppa Piacentina and a slice of Asiago cheese. Return the cutlets to the pan, cover, and cook for a few more minutes until the cheese has melted. Serve the cutlets at once with mashed potatoes.
Serves 4 |
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