Escalope with capers and anchovies


500 gr veal fillets
a handful of capers
3 anchovy fillets
1 glass white wine
60 gr butter
4 sage leaves
2 tablespoons flour
Salt Pepper


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.






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