Serves 4: 8 medallions of veal of approx. 50 g each or chicken breast, 4 tablespoons all-purpose flour, butter, salt, 1/3 cup Moletto Acquavite d'Uva (Immature Brandy).
To prepare: Pound the veal cutlets to give them even shape and thickness. Salt and flour on both sides. Lightly heat the butter in a frying pan, lay the cutlets in the pan, turn up the heat and sauté on both sides until golden brown. Add the Moletto Acquavite d'Uva (Immature Brandy) and reduce until almost all the liquid has evaporated. Serve immediately.
Recommended wines:
Refosco dal Peduncolo Rosso Igt  Veneto Orientale
Merlot Barrique Doc Piave