Melt butter in frying pan and then add olive oil.
Add finely chopped onion and crushed garlic and fry until onion is translucent and the garlic is fragrant.
Season cutlets with salt and pepper, and add to pan with onions and garlic, browning on both sides.
Add ½ cup (100 ml) Vegeta Vegetable Broth and sauté until meat is half-tender.
Add chopped celery, carrots and rosemary.
Add in wine and remaining broth and continue sautéing until meat is tender.
Serve cutlets in sauce with gnocchi.
If you prefer a creamy sauce, remove cooked meat from pan, allow vegetables to cool, and then blend with a hand-blender.
Instead of round cutlets, you can also use boneless chuck cutlets.