Veal Cutlets with White Wine and Sage

By Victor & Melissa De Bortoli
Feature recipe for October 2014

Seves 4
  • 4 large veal cutlets
  • plain flour, seasoned for dusting
  • 2 cloves garlic, crushed
  • 45g butter
  • 150ml dry white wine, such as Deen De Bortoli
  • Vat 7 Chardonnay
  • 10 fresh sage leaves, roughly chopped
  • 2 tbsp chicken stock
  • salt and pepper to taste

Salt the veal and dust with seasoned flour. Heat the butter in a large pan and add crushed garlic. Add the cutlets and fry over a medium heat for about 10 minutes or until golden on both sides. Add the wine and stock and allow to evaporate before adding the sage leaves. Turn down the heat and cook gently for a further 10 minutes, adding a little stock to keep the cutlets moist if necessary. Season and serve with the juices from the pan and baked vegetables of your choice.

Enjoy with Estate Grown Pinot Noir


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