At first glance this might not seem like a recipe that kids would love, but it is a great dish that I learned from my mother-in-law. Giovanni remembers the way the juices looked on his plate when he was a child — the way they separated deliciously into two colours. Serve with buttered noodles, your favourite potatoes or just sautéed greens. If you have leftovers, slice the meat thinly and use it to fill bread rolls, with a bit of sauce spooned in, too.
Heat the oil in a casserole that will accommodate the meat snugly. Add the meat, garlic and sage and brown the meat on all sides over medium heat, turning it carefully with a pair of tongs. Take care not to pierce the meat so that the juices stay inside. Sprinkle the browned top with a fair amount of salt, let it soak in for a bit. Then turn it over and salt the new top. If the garlic and sage are looking too dark, sit them on top of the meat.
Add the wine and leave it to bubble up for a few minutes. Add
Serve the veal in thin slices with the sauce spooned over the top, warm or at room temperature.
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