Veal with rosemary
Region: Friuli-Venezia Giulia
4 slices of veal weighing approximately 100 g each,
80 g of butter,
1 tablespoon chopped rosemary,
1 tablespoon chopped parsley,
the peel of 1 lemon,
2 glasses of white wine,
1 tablespoon of flour,
3 tablespoons extra virgin olive oil,
Delicate meat, with little fat with a good balance, the calf (it is an animal that must not be older than six months) lends itself to different cooking from the simplest to the most refined and complex. It is called veal meat that of an animal aged between six and eighteen months.
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