Caccicavallo Schnitzels 12 meat for schnitzel slices, 12 caccicavallo slices, mustard, 2 tbs flour, a cup milk, salt, pepper.

Beat the slices of meat, salt and pepper them, then rub with mustard, cover with the slices of caccicavallo, roll and tie them with kitchen thread. Put them in a dish and add a cup of water. Cover and put them boil at low heat until read . !ake them out and keep hot. "n this water make a sauce with the flour, 1 tbs mustard or #rated horse radish $both sauces are #ood%. &dd the milk and let boil until it #ets thick. Put the schnitzels in and let them catch the taste. Serve with boiled potatoes, sauce, fresh parsle and salad. 'or these schnitzels (ino sa s that a semi)dr *uscat +ttonel of *urfatlar ) wine that needs no more introduction ) is perfect, this wine bein# perfumed, not too sweet, addin# aroma and savour to this food.