This recipe is not only super tasty, it can also be prepared in a flash. So it's ideal if you're in a hurry but still want it to taste delicious. Potatoes of all kinds, such as roast potatoes or buttered potatoes, are particularly suitable as a side dish for this dish.
Carefully pound the veal cutlets thin with a meat tenderizer. Then turn evenly in the wheat flour.
Heat the butter in a large frying pan and let it melt. Sear the veal cutlets briefly on both sides over high heat until a nice brown color appears. Then remove the meat and set aside.
Then deglaze with white wine and let it reduce a little. Immediately stir thoroughly so that the drippings come off the pan and are absorbed by the liquid. Add the broth, season with salt, pepper and freshly chopped parsley.
Add the veal cutlets back into the pan and let everything simmer on low heat for a few minutes.
Finally, place the cutlets on large plates, drizzle with the white wine sauce and garnish with parsley.Buon appetito!