1. Cut the veal into strips about 1-2 inches long. 2. Put the butter and the oil into a heated saute pan and add bay and sage leave and garlic. Remove garlic when brown and, when very hot, add the meat. 3. Sauté briskly over a high flame for 4 minutes 4. Add the wine and reduce by 2/3. 5. Add salt and pepper to taste and serve. 6. That's it! ---------------------------------------------------------------------------
Nutrition
Ingredients
