Preparation
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1.
Melt butter in frying pan and then add olive oil.
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2.
Add finely chopped onion and crushed garlic and fry until onion is translucent and the garlic is fragrant.
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3.
Season cutlets with salt and pepper, and add to pan with onions and garlic, browning on both sides.
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4.
Add ½ cup (100 ml) Vegeta Vegetable Broth and sauté until meat is half-tender.
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5.
Add chopped celery, carrots and rosemary.
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6.
Add in wine and remaining broth and continue sautéing until meat is tender.
Serving
Serve cutlets in sauce with gnocchi.
Advice
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.
