Escalope with capers and anchovies

In a pan melt the butter with the sage leaves and place the veal after flouring both sides of the fillets. Cook on a low heat. Add the white wine and raise the heat to reduce. Add the capers and chopped anchovies and continue cooking for another 5 minutes. Add salt and pepper to taste.

Time: 20 min
Difficulty: Easy
  • 500 gr veal fillets
  • a handful of capers
  • 3 anchovy fillets
  • 1 glass of white wine
  • 60 gr butter
  • 4 sage leaves
  • 2 tablespoons flour
  • Salt Pepper