Roasted Veal Cutlets with Risi-Pisi and Small Deadnettle Salad
For the fried veal cutlets with risi-pisi and small deadnettle salad, salt the cutlets and fry them in olive oil and butter with the sage sprig on both sides (about 2-3 minutes per side). Mix cooked long grain rice with butter and peas and season to taste. Mix balsamic vinegar with spices and olive oil … Read more