Veal cutlet with butter and sage

Veal cutlet with butter and sage

Nodino di vitello, burro e salvia

By
From
Vegetables
Serves
4
Photographer
Laura Edwards

I have never known why it is called nodino, ‘little knot’. A nodino is usually a thinnish cutlet with a bone, taken from the ribs, but not the one with the fillet, which is quite thick. The cut of veal, and the recipe, are very characteristic of the north of Italy, particularly Piedmont. You only want butter and sage for flavour, no garlic, nothing else; it’s a very simple dish.

Ingredients

Quantity Ingredient
4 veal cutlets, with bone
a little plain flour, for dusting
50g unsalted butter
2 tablespoons fresh sage leaves
salt
freshly ground black pepper

Method

  1. Dip the cutlets into the flour which you have seasoned with a little salt and pepper.
  2. Melt the butter in a large frying pan, and add the cutlets and the sage leaves. Cook slowly, not too fast, until brownish on the outside and cooked inside, but not too well done, about 10–15 minutes.
  3. Remove the cutlets from the pan, and serve with the browned sage butter over the top. Serve with boiled, fried or mashed potatoes, with perhaps some spinach.
Tags:
Carluccio
vegetables
vegetarian
Italian
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