Rostin negàa

• 4 veal chops
• 1 handful of plain flour
• salt
• leaves from

Dip the veal chops in flour and shake off any excess.

Heat the oil in a wide frying pan and brown the veal chops on all sides. Salt them, add the sage leaves and pour over the wine.

Continue cooking until the wine has cooked off, then add some broth and continue cooking over a low heat for around 50 minutes, until fully cooked through.

The dialect name of this dish of ve