1 lb. Vitellone Bianco (veal) cutlets
2 tbsp. butter
4 Coppa Piacentina slices (cured pork salami)
4 slices ASiago cheese
1 glass of white wine
2-3 sage leaves
1/2 cup of flour
salt to taste
How to make Cotolette di Vitellone Bianco con Coppa Piacentina e Asiago Cheese:
Dust the veal cutlets with flour. Brown them in a pan with the butter and sage over a medium flame. Pour in the glass of white wine and let it evaporate. Add salt and pepper and let cook for another 5-10 minutes over a low flame, turning the cutlets over once.
Remove the cutlets from the pan onto a plate. Layer each cutlet with a slice of Coppa Piacentina and a slice of Asiago cheese. Return the cutlets to the pan, cover, and cook for a few more minutes until the cheese has melted. Serve the cutlets at once with mashed potatoes.