Veal Cutlets with Wine and Sage

‘Because veal is considered a rather tasteless meat on its own, it is usually accompanied by either a herb or a sauce which will enhance the flavour of the dish. The main virtues of veal, however, are its tenderness and the facility with which it is cooked. It is for this reason that most Italian restaurants have always had a variety of veal escalopes on their menus. The chop or nodino of veal is a typical Piedmontese or Lombardian speciality. The best known is “alia Sassi” so called becaus