Veal with Chicken Broth, White Wine & Rosemary Sauce
Fat free chicken broth
2 Cups rosemary
1 Cup onion
1 Cup chopped sage
Place in a pan a tablespoon of olive oil, then add the beef to cook, add a little rosemary crust with salt and pepper.
Remove from heat and place it in a Pyrex with the remaining juices from the meat.
Preheat oven to 375 degrees and cook the meat for 10 mins.
In the same pan add the chopped onions and introduce the white wine, the broth, chopped rosemary and sage.
Take it away from the fire and pour the sauce on the veal, then leave it for another 10 minutes in the oven. When the veal is done, take it out and serve it with arugula or leak in a plate.