Yvonne's veal schnitzel with sage sauceVeal Schnitzel with Sage Sauce

Ingredients

quantity	ingredient	step
20 g	garlic, finely chopped	1
1 tbsp	sage, finely shredded	1
10 g	salt or to taste	1
	black pepper	1
15 ml	olive oil	1
10	Veal Schnitzel, slightly tapped	1

	butter	2
	oil for frying	2

100 ml	white wine	3
50 ml	chicken broth	3

Mix garlic, sage, salt, pepper and olive oil together, then rub the preparation on each side of each schnitzel. Allow to stand for a hour.
In a mixture of butter and oil (canola), fry the schnitzels briefly over medium heat until a bit golden, then set aside and cover.
Pour the white wine into the pan, bring to boil until all remainders in the pan have incorporated to the wine. Add chicken broth, bring to boil again and add the schnitzels as well as any juice that has formed around them.
Cover and simmer over low heat for about 10 minutes. Turn off heat and add a bit of butter. Check seasoning.
Serve with capelli d'angeli or another pasta you like.