Scaloppine all'Alpino Osella


Coat the meat with flour. Melt the butter in a non-stick pan with the sage leaves. Place the meat in the butter and fry on a high heat on both sides, to seal.

Pour over the wine. Lower the heat, salt and cook for 3-4 minutes, or longer depending on how thickly the meat is sliced.
Turn over when half cooked and cover with the finely sliced Alpino Osella.

Serve piping hot with some spinach cooked in butter and walnuts, or mashed potato.