Ingredients:

12 kid cutlets (about 60 g each)
Rosemary
Salt and pepper
1 dl Olive oil
1 clove of minced garlic
Some cicely sprigs
4 shot glasses of aged Grappa

Preparation:

Remove the nerves from the upper part of the cutlet.
Fix a sage leaf with a toothpick on each cutlet
Baste the cutlets with oil and brown them in a pan.
Prepare a well crushed mix with a sprig of rosemary, a clove of garlic, a few cicely sprigs, salt and pepper.
Stir all the ingredients with 4 tablespoon of olive oil and 4 glasses of Grappa together.
As soon as the kid cutlets are browned pour the sauce, cover the pan, allow the sauce to reduce and serve.

Recommended Grappa:
Poli Bassano 24 Carati

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