Ingredients for 4 servings:
4 veal chops, 3cm thick
50gr butter
Some leaves sage
1/2lt dry white wine
Broth
Flour
Salt

Preparation:
With a sharp knife cut external pellicle of each chop. Tie up each chop with a cooking rope and give a round shape.

In a large pan melt butter, arrange veal chops lightly floured. Sear fast both sides, use a slice to avoid to prick meat.

Butter should not brown, reduce heat if necessary.

When chops are gold, add salt, sage and drain excessive grease. Pour enough wine to cover chops.

Let evaporate all wine and than pour some broth.
Cover pan and simmer for 40 minutes using medium heat.

Broth should combine with chops’ sauce forming an icing. Serve when chops result icy and tender, with creamed potatoes or saffron risotto.